Finta carbonara

The “Finta Carbonara” is a variant of the classic carbonara, which is a traditional dish of Roman cuisine. Finta carbonara can have multiple versions, sometimes made to satisfy specific dietary needs or for a touch of creativity in the kitchen. A popular version is the vegetarian one, which excludes guanciale or pancetta.

Here is a basic version of Finta Carbonara that you can try making:

Ingredients

• 320 g of spaghetti
• 200 g of zucchini or another vegetable of your choice
• 2 or 3 eggs (depending on the size and your taste)
• 60 g of pecorino romano or grated Parmesan cheese
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste

Preparation

1. Prepare the vegetables: Wash and cut the zucchini into small cubes or strips. If you prefer, you can use other vegetables like carrots, eggplants, or mushrooms.

2. Cook the vegetables: In a large pan, heat a drizzle of olive oil and sauté the vegetables until golden and crispy.

3. Cook the pasta: Meanwhile, bring a pot of salted water to a boil and cook the spaghetti al dente following the package instructions.

4. Prepare the “cream”: Break the eggs into a bowl, add the grated cheese, a pinch of salt, and plenty of black pepper. Beat with a fork until smooth.

5. Assemble the dish: Drain the pasta al dente, reserving some cooking water. Pour the spaghetti into the pan with the vegetables and stir. Remove the spaghetti from the heat and add the egg and cheese cream, stirring quickly. If necessary, add some cooking water to make it creamier.

6. Serve: Serve the finta carbonara immediately, with an additional sprinkle of grated cheese and black pepper to taste.

Remember, the essence of carbonara is the combination of hot pasta with the egg and cheese cream which slightly cooks due to the heat of the pasta itself, without becoming scrambled. Therefore, it is important to follow the preparation steps carefully to achieve a creamy and enveloping consistency that characterizes this dish. Enjoy your meal!