Spaghetti alla carbonara

 

The traditional italian recipe of carbonara pasta from Italy.. because travelling abroad I’ve seen a lot of confusion about it 🙂

For 3 people, you will need:

300 g of spaghetti

2 eggs

100-150 g of chopped into cubes pancetta (sweet or smoked, it’s up to your taste)

ground pepper, ground nutmeg, salt

That’s all!

Put a big pot with salty water over the flame and let it boil to cook the spaghetti. Meanwhile, whisk 2 eggs in a bowl and add salt, pepper and nutmeg. In a little pan, cook the pancetta. Put the spaghetti into the pot, cook it “al dente”. When cooked , strain and, suddenly, put them in a pan with the eggs and the pancetta, strained from its fat. Mix over the flame, and when the eggs are cooked, move away. Serve immediately. Advice: test with grated parmesan, as we do almost everyday with our pasta 🙂

Enjoy!

Pasta alle zucchine

Sunday in my family farm there was a whole fantastic greenhouse of young courgettes and beautiful courgettes flowers – so I picked 6 beautiful little courgettes with their flowers.

So today for lunch, I decided to cook pasta with courgettes.

In a frying pan, I put 3 tablespoons of extra virgin olive oil, 1/4 of sliced onion and 1 fresh and little young plant of garlic, chopped. I added dried basil (I’ve seeded only yesterday my fresh basil) and the 6 chopped flowers and I cooked under a low flame. After 5 minutes, I added my sliced courgettes. I cooked for 20 minutes, and  close to the end I added some little tomatoes, chopped, and the salt.

I used spaghetti, and I cooked them “al dente”. Then I put the spaghetti into the frying pan with the courgettes and I mixed. When in the  plate, we added parmesan.

The result was very good. I love it because you can taste the spring and the new and tender vegetables’ taste into it.