Evertime I have Spaghetti Carbonara I feel like I need to take a nap afterwards. Well a Carbonara Sauce is not one of the lightest pasta sauces – I know. I have found a recipe without the usual cream and speck for you: Zucchini Carbonara – fresh and super tasty.
It was also my julienne peeler premiere as I recently bought one. I am usually not a big fan of having too many cooking utensils, but cutting veggies into fine stripes is so much fun and it also looks fancy. So I had to have one.
For this recipe, the zucchinis are only stir-fried for a short time, so it is a good chance for using a julienne peeler. I would add zucchini flowers if I had some at hand, but our zucchini plant on the balcony was not very reliable this summer. The actual star of our little urban garden were peppers. They turned out great.
Now as summer is fading, I am looking forward to culinary autumn. There are so many recipes in my mind that I want to try and I am looking forward to plums, chantrelles, quiches, pumpkins…
Recipe seen in Jamie Magazine (German Issue July/August 2012). My version of it:
What you need for about 400g pasta: