Like all great things in life, pasta has its own international day. For this occasion, the Big Mama teams shared with us one of their biggest secrets – they already shared their truffle pasta with us – their vegetarian carbonara recipe, which will be available on the restaurant menu as well as in their latest cookbook. , 30 minutes, shower included!
Here are the recipe details, along with tips from Big Mama’s chefs.
- 500 grams of spaghetti
- 4 good zucchini
- 6 egg yolks
- 250 grams of pecorino
- sunflower oil
“Cut all the courgettes with a mandoline to get nice round slices about 3mm thick. Fry them in a pan of very hot sunflower oil until golden brown, then set aside.
See also Konbini
Immerse the spaghetti in a pot of lightly salted boiling water for as long as needed. Understand: Pasta must be tasted to know if it is cooked. When you find them well, take them out of the water and drain them. In between, stand by and shake them. Yes, yes, we’re looking at you. To save time while cooking the pasta, quickly place the egg yolks, grated pecorino and pepper in a bowl large enough to accommodate the entire dish.
Pour the cooked pasta directly into the same bowl and mix. Again add chilies, fried zucchini and place the dish in the center of the table.
Stir, serve and pass. Fast turn, hot food is eaten. And by all means, leave the crème fraîche very, very, very far from this recipe and plan of action. If an Italian ever passes by, you never know.
Arrange dried flowers and dried fruits (almonds, walnuts, etc.) along the length of the table to create a beautiful path. Because it is beautiful and can even be eaten at the end of a meal. Well, if you don’t have any of that, go for some crisps. A rose petal, a crisps petal, what is the difference? It’s the intention that counts.”