There is no such thing like chicken pasta (although all the social networks features thousand of variants of this supposedly yummy plate), but vegetarian carbonara, or courgettes carbonara, is a thing, and I tried it during my latest trip to my in-law's summer house.
I have to admit it is not really courgetty, as their taste disappears overshadowed by that of cheese and egg yolk. But still, the results were very yummy, although one of my guests was disappointed about the disappearing of the three kilos of courgettes that were in the kitchen ;)
I wish I had shot a better photo, but my guests were starving; although please look at the plate! That's the most instagrammable plate ever. It belongs to my mother-in-low and I think I will soon start my negotiations with her: Marisol, one day I will hold your grandchild in my belly for 9 months, but only if in exchange I get that dinner set!
400 grams spaghetti
1 egg and 3 yolks
80 gr grated parmigiano
3 courgettes and its flowers
Cut the courgettes in sticks and the flowers (if any) in stripes. Cook the sticks in a pan with 2 spoons of oil EVO. Meanwhile, beat the eggs with parmigiano and pepper. Cook the pasta al dente, rinse and keep the water on a side. Add the pasta in the courgettes pan, and the flowers and stir for a couple of minutes. Turn off the fire, add the egg mixture and stir for a few minutes, adding water to make a cream. Serve immediately!