Linguine with Zucchini Carbonara
Ingredients
- 5 egg yolks
- 1 cup Pecorino Romano cheese grated, divided
- 1/2 cup milk
- salt to taste
- 1 tablespoon extra-virgin olive oil
- 1 medium zucchini julienned
- 1 box Barilla Linguine
- 1 tablespoon fresh mint chopped
- black pepper to taste
Instructions
- Bring large pot of water to boil.
- In bowl, mix egg yolks, 1/3 cup Pecorino Romano cheese and milk. Season with salt, to taste. Set aside.
- In large skillet, heat olive oil and cook zucchini.
- Cook pasta according to package directions. Reserve 1/2 cup cooking water.
- Mix pasta in pan with zucchini. Add egg yolk mixture and 2 tablespoons cooking water. Combine well.
- Add remaining cheese and mint; mix. Season with salt and pepper, to taste.