Carbonara with zucchini and quenelles
Ingredients:
House sausages - 6 pieces
Bacon - 4 Kusa
Spaghetti - 500 g
Egg (yolk) - 4 pieces
Zucchini - 2 pieces
Cream (fat) - 1 glass
Lemon (dried peel) - 1 piece
Parmesan - 120 g
Parsley - 1/2 glasses
Olive oil
Cook spaghetti in the added some salt water. Cut zucchini on quarters. On sausages make longitudinal section and remove cover.
From forcemeat roll small balls.
On the warmed frying pan (on olive oil) fry balls about 5-6 minutes, then add zucchini and the cut bacon. Fry to state when bacon becomes crunchy. Separate the yolks from the whites and shake up.
Rub lemon dried peel.
Small cut parsley. Add parsley and parmesan to yolks and carefully shake up. Merge paste. Lay out in bowl and fill in with sauce. Mix.
At the end shift spaghetti in frying pan with quenelles and mix. To taste add salt and sprinkling pepper.
Bon Appetit
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