Spaghetti with Courgettes
Courgettes are in season from April to May. This pasta dish will be at it’s best in these two months 🙂
Ingredients for 4 people:
- 300g of spaghetti
- 200g of courgettes
- 60g of onion
- four egg yolks
- grated parmesan (about 2 table spoons)
- two table spoons of olive oil
- salt and pepper
- chopping board
- one deep pan
- one shallow pan
- one bowl
Chop the onion very fine (sometimes I do this in the food processor 😉 ). Slice the courgette transversely: slices must be approximately 3 to 5 mm thick.
Heat the shallow pan (can be a frying pan) briefly, add the two spoons of olive oil, the onion and courgettes well spread out: if you have enough space avoid overlapping the courgette slices. Cook for approximately 6 minutes (medium heat) until the courgettes become soft and a bit translucent. Mix ocasionally. Do not overcook i.e. don’t let the onion and courgettes turn brown. Season with salt and pepper.
In the meantime you can start with the spaghetti: add boiling water to the deep pan and bring to the boil again. Add some salt and cook the spaghetti for 8 minutes.
When cooking spaghetti if it’s not homemade I ALWAYS cook it for 8 minutes, this leaves it al dente – just as it should be!
Spaghetti and courgettes will be cooked more less at the same time. While they are cooking, separate the egg yolks from the egg whites, leaving the egg yolks in the bowl. Mix well, add the parmesan and mix again.
After 8 minutes remove the water from the spaghetti with the help of the colander (reserve a small bit of the cooking water).
Add the spaghetty to the egg yolks and parmesan and mix. If you feel that the consistency is too ‘thick’ then add just a little bit of the cooking water and mix again. To this add the courgettes. Season with salt and pepper to taste if necessary and serve 🙂
Nice, easy and amazingly pleasing!