Bavette pasta with a courgette carbonara

Bavette pasta with a courgette carbonara

Preparation time:

Less than 30 Minuti

Nutritional information:

412kcal / per serving

Course:

First course

i

Seasonal dish:

Summer

Enviromental Impact:

Low (0.275kg CO2 eq) i

The base ingredient in this soft, creamy pasta dish is courgettes, which are flavoured with sheep’s milk cheese and aromatic herbs.

Ingredients for 4 portions

  • Bavette type pasta 320 g
  • Courgettes 100 g
  • Egg yolks 4
  • Grated sheep's milk cheese (pecorino) 40 g
  • Extra virgin olive oil 2 tbsp (20 g)
  • Mint some leaves
  • Salt to taste
  • Pepper to taste

Preparation

1.

Mix the yolks, salt and one third of the sheep’s milk cheese together.

2.

Cook the julienned courgettes in a frying pan with olive oil.

3.

In the meantime, boil the pasta in salted water.

4.

Drain and add to the courgettes in the pan.

5.

Remove from the heat and add the yolks mixed together with the salt and sheep’s milk cheese and 2 tbsp of cooking water. Mix for 30 seconds.

6.

Add the mint and serve with pepper and the remaining sheep’s milk cheese.

Enviromental Impact

Low

Details

Per serving:

0.275kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.