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Preparation Time:
25 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
350 g spaghetti -
6 eggs -
70 g Pecorino Romano cheese -
70 g carrots -
50 g zucchini -
110 g D'Amico Sautéed Chiodini Mushrooms -
30 g D'Amico Sundried Tomato Sauce -
½ clove of garlic -
Oil to taste -
Thyme -
Salt and pepper to taste
Instructions
Wash and clean the carrots and zucchini, then finely slice them into spaghetti-like strips.
Blanch the carrots and zucchini in water for 1 minute and immediately cool in ice water.
Meanwhile, cook the spaghetti in boiling salted water until al dente.
Break the eggs into a bowl and beat them, adding the pecorino cheese. Drain the D'Amico mushrooms from their liquid.
In a frying pan, heat some oil and garlic, add the D'Amico mushrooms from Veneto and cook for about 3 minutes. Add a sprig of thyme and season lightly with salt.
Drain the spaghetti and add it to the mushrooms together with the zucchini and carrots, add a ladleful of the cooking water and cook for about 1 minute over high heat.
Add the eggs and stir vigorously, removing from the heat, to create an emulsion with the egg, preventing it from coagulating.
Serve the spaghetti with a little red pesto, pecorino cheese, and a sprinkling of pepper.
