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SIGARILLO
Pasta carbonara with zucchini and asparagus
Penne with green asparagus, zucchini, bacon strips, garlic, cheese, whipped cream and eggs.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cook the pasta al dente according to the instructions on the package.
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In the meantime, remove the woody underside of the asparagus and cut the courgettes into slices of ½ cm.
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Spread the asparagus and zucchini over a baking sheet covered with parchment paper and drizzle with the oil.
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Sprinkle with salt and salt, scoop and grill for approx. 10 minutes in the middle of the oven. Spoon halfway.
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In the meantime, heat the rest of the oil in a frying pan and fry the bacon strips for 5 min. On medium heat.
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After 4 minutes, press the garlic over it and cook for another 1 min.
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Meanwhile, grate the cheese. Beat the eggs in a bowl. Mix in the whipped cream and half of the cheese.
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Drain the pasta, but collect a cup of cooking liquid. Take the pan with bacon from the heat. Put the pasta on the bacon and stir in the egg mixture.
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Add any cooking liquid to make the whole a bit more smooth. Sprinkle with the rest of the cheese and generously with pepper. Serve with the vegetables.
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Nutrition
820Calories
Sodium37% DV880mg
Fat72% DV47g
Protein62% DV31g
Carbs22% DV65g
Fiber16% DV4g
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