Courgette carbonara with gluten-free pasta and pecorino

Ingredients

For 1 serving

• Gluten-free pasta45 g
• Eggs2
• Egg whites2
• Pecorino25 g
• Zucchini200 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

In season: May – September

Method

1. Bring a pot of water to the boil and salt it lightly, as the pecorino is already salty.
2. Meanwhile wash and trim the courgettes and cut them into half-centimetre batons. Heat the oil in a wide pan over medium-high heat and cook them for 6–8 minutes, stirring rarely, until well browned; salt lightly.
3. In a bowl beat the eggs with the egg whites, the grated pecorino and plenty of black pepper into a thick cream.
4. Cook the gluten-free pasta for the time on the packet, until al dente; drain it, keeping back a ladle of the cooking water, and tip it into the pan with the courgettes, off the heat.
5. Add the egg cream and stir quickly, adding a little cooking water, until the sauce is creamy and glossy without scrambling: the heat of the pasta is enough to cook it. Serve with another grind of pepper.