Carbonara with Meagre and zucchini

Serves 4


320 gr spaghetti
300 gr meagre fillets
4 whole eggs + 1 egg yolk
100 gr pecorino
white wine to blend
black pepper
2 cloves of garlic
4 medium courgettes
extra virgin olive oil


Start by cutting the courgettes and the meagre into slices. Put a large pan on the fire, sizzle 2 peeled cloves of garlic, until they become golden brown and add the courgettes.
Brown for 10 minutes and add the fish. Bring it all to the cooking pan and add the white wine. Let it go for a couple of minutes turn off and keep aside. In the meantime bring boiling salted water, cook the spaghetti and prepare the sauce for the carbonara.

For the Sauce
In a bowl mix the eggs with the pecorino and the black pepper. When the spaghetti is ready, drain and put in the pan with the fish and the zucchini, turn off the heat and add the egg and cheese sauce and mix very well.
Serve immediately.