Spaghetti Alla Carbonara Di Zucchine
Details
- Servings: 4
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled
- 1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
- 2 large eggs, room temperature
- 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
- 12 ounces spaghetti
- 6 large fresh basil leaves, torn into pieces, divided
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