Pasta with zucchini and rum
2 servings
20 minutes
Pasta with zucchini and rum is an elegant blend of Italian traditions and bold flavor combinations. This recipe embodies the sophistication of Mediterranean cuisine with an unexpected twist of dark rum. Light, silky spaghetti pairs with tender slices of zucchini, highlighting their freshness. Sautéed garlic adds warm spicy notes, while butter provides a velvety texture. Rum imparts a subtle aroma of depth and noble bitterness, creating an unusual gastronomic delight. The dish is completed with an egg yolk that envelops the pasta, giving it a creamy texture. It’s the perfect dish for a romantic dinner or a meal with connoisseurs of original flavor pairings.
1
Drop the pasta into boiling water.
- Spaghetti: 100 g
2
Slice a whole zucchini with a slicer to make spaghetti.
- Courgette: 300 g
3
Place crushed garlic in a heated pan and sauté.
- Garlic: 1 clove
4
Then place the zucchini in the pan and sauté gently until translucent.
- Courgette: 300 g
5
Add rum and butter to the zucchini, stir for 1 minute.
- Dark rum: 1 tablespoon
- Butter: 1 tablespoon
6
At this point, the pasta is cooked al dente, add it to the zucchini.
- Spaghetti: 100 g
7
Turn off the stove, add the yolk, and mix gently.
- Egg yolk: 1 piece
8
