Bavette pasta with a courgette carbonara
A vegetarian variant
of the classic carbonara.
The base ingredient in this soft, creamy pasta dish is courgettes, which are flavoured with sheep's milk cheese and aromatic herbs.
A Chef Roberto Bassi recipe for SU-EATABLE LIFE.
Serves four
- Bavette type pasta 320 g
- Courgettes 100 g
- 4 egg yolks
- Grated sheep's milk cheese 40 g
- 2 tbsp extra virgin olive oil (20 g)
- Mint
- Salt to taste
- Pepper to taste
Nutritional information
Per serving: 412 Kcal
Environmental Impact
Per serving:
275 grams CO2 equivalence - carbon footprint
292 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Mix the yolks, salt and one third of the sheep's milk cheese together.
Cook the julienned courgettes in a frying pan with olive oil.
In the meantime, boil the pasta in salted water.
Drain and add to the courgettes in the pan.
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.
Add the sheep's milk cheese and mint and serve with pepper and the remaining sheep's milk cheese.
The Chef’s Advice
This version of carbonara is also suitable for vegetarians.
Nutritional Advice
Don’t throw away the egg whites! You can use them for other recipes such as sweet or savoury crepes.
Environmental Advice
Moderate the quantity of dairy products.
Cheese has a much higher environmental impact than the rest of the ingredients used in this recipe. To eat healthy and sustainably, limit the amount of cheese, using what you need to flavour the dish without overdoing it.
