In this tasty recipe, as well as easy and quick to prepare, the spaghetti mix with zucchini julienne and all is seasoned with egg cream.
Ingredients for 4 people:
– 320 g of Spaghetti quadri Etna
– 2 courgettes and 2 courgettes
– 2 yolks of fresh eggs
– 1/2 glass of fresh milk
– salt q.b.
– pepper, q.b.
– extra virgin olive oil.
Preparation:
Cut the courgettes into julienne and cook them in a pan with two tablespoons of oil and a little water and salt them at the end of cooking; in a bowl beat the two yolks, add the milk, salt and stir until they mix well; Drain the spaghetti al dente and sauté in a pan with the courgettes, turn off the heat and add the egg cream a little at a time, stirring constantly; before serving, sprinkle the pepper on the plates.
