Carbonara in its vegetarian version

Enjoy your favorite carbonara in a light, healthy, and wonderfully summery version. Whole wheat spaghetti pairs perfectly with zucchini and smoked paprika, creating the ultimate summer dish for your table.

Ingredients
Portions: 4
400 gr. whole grain spaghetti
3 tsp. of soup olive oil
1 large clove of garlic, finely chopped
1 medium onion, thinly sliced
½ tsp. smoked sweet paprika
1 pinch of cumin
1 pinch of oregano
2 large pumpkins, coarsely grated (without the seeds)
4 egg yolks
4 tsp. soup spoon dry, grated myzithra
salt
black pepper

Method

Step 1
Boil the pasta according to the instructions on the package. While the pasta is boiling, in a large pan over high heat, saute with 3 tsp. of olive oil and garlic for 30 minutes.

Step 2
Add the onion and as soon as it starts to color, add the paprika, cumin and oregano. Sauté until the spices are fragrant and add the pumpkins. Cook for 2-3 minutes until they soften and remove the pan from the heat.

Step 3
In a basin, beat the egg yolks and mizithra. Drain the spaghetti and keep 1 cup of the water in which the pasta was boiled. Add half the water to the pan, bring to a boil and pour in the hot spaghetti and the contents of the pan into the basin.

Step 4
Mix until you get a creamy sauce. If necessary, use the remaining water from boiling the pasta. Serve on plates with freshly ground black pepper.

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