Saving at home – Spaghetti carbonara with vegetables

Today we will try a classic of Italian cuisine with one small difference: vegetables instead of bacon.

In addition to being a very simple recipe, it is also nutritious and light at the same time.

Let’s start.

Spaghetti carbonara with vegetables

Ingredients four people: 350 g spaghetti – 2 carrots – 2 zucchini – 1 celery stalk – 1 small onion – 50 g of peas (optional) – 2 eggs – 50 g of parmesan (or pecorino cheese) – olive oil – salt and pepper

Wash the vegetables and cut them into julienne strips, cut the onion into very thin slices and sauté them all in a large pan with a little oil, salt, cover and continue cooking for about 15 minutes.

In the meantime cook the pasta and in a bowl beat the eggs with a pinch of pepper and with grated cheese; once cooked, drain the pasta, pour it together with the vegetables and add the beaten eggs, stirring quickly.

Season with pepper and serve hot.

Your dish is ready!

Enjoy your meal!


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