Ingredients
- 350 g linguine
- 300 g shelled new peas
- 300 g fresh shelled beans
- 200 g 8 fresh zucchini with flowers
- 4 eggs
- grated pecorino
- parsley
- chives
- extra virgin olive oil
- pepper
- salt
To prepare linguini alla «carbonara vignarola, blanched the peas in boiling water for 2 minutes, then dip them in water and ice.
Boil the beans for 5-8 minutes, then drain and remove the skin. Season them with a little oil and let them cool.
separate zucchini flowers; slice the latter into slices and braise them for 5-7 minutes in a pan with a little oil, blending, if necessary, with a little water.
shredded courgette flowers coarsely, blanch them in a pan with a little oil for 30-40 seconds.
Reduce a bunch of chives in small spools using scissors.
Chop finely a sprig of parsley.
beat the yolks with 2 tablespoons of grated pecorino cheese and 2 tablespoons of warm water. Season with a minced pepper.
Boil linguine in abundant salted water (during cooking keep 2-3 ladles of water aside). Drain them, put them back in the saucepan and season them, with the flame off, with a little oil. Add the egg yolk sauce and, gradually, another 2-3 tablespoons of grated pecorino cheese, emulsifying with 2-3 tablespoons of hot, but not boiling, water. Complete with courgettes, legumes, chopped herbs and, to taste, flakes of pecorino cheese.
This recipe has already been read 240 times!