Vegetarian and light version of the famous carbonara, where thin slices of zucchini and a sauce of pumpkin flowers baked and smoothies, mixed with the yolks wrap the dough in a combination of color and flavors.
Ingredients for 4 people: 400 grams of penne rigate, 300 grams of zucchini, 20 pumpkin flowers, 2 egg yolks, 40 grams of Parmesan cheese, 40 grams of pecorino cheese, extra virgin olive oil, salt and pepper
Wash and clean the flowers of the zucchini, cut them finely and cook them with 2 tablespoons of oil and a little salt. Combine half a glass of warm water and leave overcook. Condensed, adding blend of toasted pine nuts previously.
Meanwhile, cut the zucchini into thin half-slices and toss in the pan almost without oil (a few teaspoons), to make them crispy. Combine the egg yolks with pesto of flowers now lukewarm, adding half of the two grated cheeses, freshly ground black pepper in grains and mix well whisking or mini piper.
Drained the pasta al dente, whip it with the sauce of flowers in a pan over low heat for about a minute. Serve, stirring well spraying spaghetti on the remaining half of the two grated cheeses. Already feel the smell?