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Penne and Vegetable Carbonara

2 Tbs olive oil
2 each garlic clove, finely chopped
3 each zucchini, thinly sliced
80 gm cherry tomatoes cut into half
6 each green onion, cut into 1 cm length
400 gm penne, cooked
4 each eggs yolk
100 ml heavy cream, dairy
60 gm Parmesan cheese, 30 gm to serve
Salt and pepper to taste

Cooking Method:
  • In large sauce pan, cook pasta with little bit of salt and 1 Tbs of cooking oil. Follow the package instruction until al dente. Drop into ice bath, drain and oiled to prevent sticking each other.
  • In separate small mixing bowl crack the eggs and use only eggs yolk and season with salt and grinding of black pepper. Add cream into the eggs mixture and stir with fork.
  • Sautee vegetables until transparent after that pour the cream and bring to boil. Be careful at this point. Add pasta just the sauce begins to boil together with Parmesan cheese. Continue cooking about 2 minutes or until pasta cook. Remove from heat, put in appropriate pasta bowl. Sprinkle with Parmesan cheese and serve immediately.

Serving for 4

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