Prep time:


Cooking time:




Wine pairing:

Panizzi Vernaccia di San Gimignano Vigna Santa Margherita docg

Spaghetti carbonara with zucchini flowers

Wash the zucchini and cut it into julienne strips. Clean the zucchini flowers, then wash and dry them gently.

Chop the shallot, brown it in a pan with the oil, add the zucchini and the zucchini flowers, add some hot water and cook for about 20’ on a very low covered heat. Add the saffron diluted with hot water, season with salt and cook for 5’ over low heat. In the meantime, cook the spaghetti in plenty of salted water.

Beat the eggs with the grated cheese, pour the spaghetti into the saucepan, add the eggs and mix for a couple of minutes. Sprinkle with pepper, decorate with chopped cherry tomatoes, and serve hot.

Ingredients (4 people): 360 g of bucatini or spaghetti, 250 g of zucchini flowers, 1 zucchini, 2 eggs, 2 shallots, a dozen cherry tomatoes, 1 sachet of saffron, 50 g of grated parmesan or pecorino cheese, extra virgin olive oil olive, salt, pepper.