Gluten-free zucchini carbonara

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Zucchini200 g
• Eggs1
• Egg whites1
• Pecorino15 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: lactose, eggs

In season: May – September

Method

1. Bring plenty of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the courgettes, trim them and cut into roughly 1 cm dice; in a bowl beat the egg with the egg white, grated pecorino and plenty of black pepper until smooth.
3. Add the gluten-free pasta and cook for the time on the packet, stirring often, until al dente.
4. Meanwhile heat the olive oil in a wide frying pan over high heat and brown the courgettes for 6–8 minutes, stirring rarely, until well golden outside and soft inside; season with salt and turn off the heat.
5. Drain the pasta straight into the courgette pan, keeping a small ladle of the cooking water, with the heat off, and wait a few seconds.
6. Pour in the eggs and stir vigorously, adding cooking water a little at a time until the sauce is creamy and glossy: off the heat the eggs thicken without scrambling.