Carbonara with Zucchini and Meatballs

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

For this recipe, it’s best to use homemade sausages — fresh sausages made from raw meat with spices, packed in natural casings.

Ingredients

Sausages - 6 pieces
Bacon - 4 pieces
Spaghetti - 17.6 oz
Whole egg - 4 pieces
Courgette - 2 pieces
Cream (40%) - 1 glass
Lemon - 1 piece
Parmesan Cheese - 4.2 oz
Parsley - ½ g
Olive Oil - to taste

Step by Step guide

Step 1

Cook the spaghetti in salted water, drain in a colander, and let it dry before returning it to the pot. Make a lengthwise cut in the sausages and remove the casing. Roll the minced meat into small meatballs.

Step 2

Slice the zucchini into small half-moon pieces and chop the bacon. In a large skillet, heat the olive oil and sauté the meatballs in it.

Step 3

Add the sautéed meatballs, zucchini, and bacon, and cook everything together, stirring constantly, for five to seven minutes until the bacon is browned and crispy.

Step 4

Finely chop the parsley. In a small bowl, mix the egg yolks with the chopped parsley, add the grated lemon zest, and thoroughly combine everything using a fork.

Step 5

Add grated Parmesan cheese to the egg mixture and pour in the heavy cream. Whisk thoroughly with a whisk or fork until smooth. Add salt and freshly ground black pepper, and mix everything together again.

Step 6

Pour the cream and egg mixture into the pot with the cooked spaghetti and gently stir with a spoon or spatula, being careful not to break the pasta.

Step 7

Transfer the pasta mixed with the creamy egg sauce to the skillet with the meatballs and zucchini. Gently stir everything together and heat it all on medium heat.