Spaguetti of zucchini to vegetarian carbonara

Cut the zucchini on 1 cm wide strips. Put them into a bowl with boiling water and let stand for 5 minutes. Still and reserve.

Heat a large skillet over medium heat. Add the olive oil and brown the onion for 3 minutes. Add pepper and garlic (grated previously) and cook 2 to 3 more minis.

Add the wine and mix.

In a separate container, beat only the yolks, then for each yolk add 1/2 cup of warm water (save the whites for another preparation).

Add zucchini noodles directly to the pan with onion.

Then, pour the egg mixture over the noodles. Mix quickly to cover the noodles without cooking the egg (rectify water if necessary).

Remove the frying pan and add cheese, pepper and a little salt.

Continue stirring the pasta until the egg mixture is thickened, 1 to 2 minutes. Decorate with grated cheese.