Spaghetti with chanterelle mushrooms and zucchini in egg sauce

Carbonara is sooo good. But what if we don’t want to eat pancetta? Let’s do the veggie version! It’s so simple. 15 min and dinner is ready!

Ingredients (for 2 people):

  • 250 g spaghetti
  • half of zucchini
  • handful of chanterelle mushrooms
  • 1 small onion
  • 1 garlic clove
  • 2 eggs
  • parmigiano reggiano (2 tblsp + more to sprinkle)
  • salt & pepper
  • 2 tbsp olive oil

Cook spaghetti in a lot of salty water until it’s al dente.

Clean the mushrooms, chop garlic and onion, and cut zucchini. If your mushrooms are quite big, cut them to smaller pieces.

On a high pan warm up the olive oil and fry onion, mushrooms and zucchini. After couple of minutes add garlic and pepper.

In a bowl prepare eggs. Beat them, add 2 tblsp of parmigiano and 1/2 tsp salt.

When pasta is ready, drain it and add to the pan. Stir it with veggies and take off the stove. Add egg and stir it until it’s completely combined.

Season if needed.

Served sprinkled with parmigiano. You can also add some roasted nuts.

Bon Appetit!

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