COUSCOUS with diced zucchini and fried eggs
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The “carbonara” is a very popular recipe in Italy: Spaghetti or rigatoni seasoned with a soft egg cream thickened by the heat of the pasta, and diced fried bacon or guanciale. Yesterday, I “orientalise” the carbonara, preparing a couscous with the same egg cream, flavored with delicious diced zucchini. The result was excellent, here’s the recipe!
Ingredients
Serves: 4
Prep Time: 35 mins
Total Time: 35 mins
½ lb (250 gr) couscous
5 lb (2,2 kg) zucchini
2 cloves of garlic
8 eggs
½ pint (250 ml) extra virgin olive oil
1 tbsp (10 gr) Pecorino Romano cheese
1 tbsp sweet paprika
2 tbsp green curry
to taste minced fresh parsley
to taste black pepper
to taste table salt
Preparation
