- Spaghetti 280 g
- Egg yolks 4
- Courgettes 2
- Carrots 2
- Brigante with Red Pepper 160 g
- Oil 150 g
- Black pepper to taste
- Salt to taste
Put a pot with plenty of salted water on the stove.
With a mandolin, cut the courgettes and carrots lengthwise, then leave them to marinate for 5 minutes with salt and sugar.
After 5 minutes, rinse them well to remove the salt in excess.
On one side put the 4 egg yolks, Brigante with Chilli pepper and part of the oil.
Meanwhile, cook the pasta and, once the desired cooking is reached, drain it in a pan.
Whisk the drained spaghetti in the pan together with egg yolks, Brigante and vegetables.
Plate the vegetarian carbonara up and serve immediately.
Alternatively, you can make vegetarian carbonara without courgettes, or if you prefer you can opt for vegetarian carbonara with asparagus.
RECIPE BY: Luisa Bayre and her staff
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