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Mezzani with vegetable carbonara sauce


The term “carbonara” refers to a traditional dish of Lazio and it was given this name because it used to be cooked by the woodsmen who went to the Apennines to make charcoal. Instead of mezzani, they used spaghetti to make the dish. The original recipe consists of fried streaky bacon, garlic and lard all blended with egg yolks, Pecorino cheese and seasoned with black pepper.

Method Cut the vegetables into julienne strips. In a wide-bottomed pan, melt the butter and leave the vegetables to sweat with the garlic. In the meantime, cook the pasta until it is “al dente” following the instructions on the packet. Drain the pasta and add to the pan with the vegetables. Pour on the cream and the milk, salt to taste. Flavour with pepper and Pecorino cheese and leave to blend. Serve, sprinkling the dish with poppy seeds and sieved boiled egg.

Ingredients for 4 people
400 gr Mezzani
60 gr butter
2 cl fresh cream
2 cl milk
60 gr Pecorino cheese
220 gr courgettes
220 gr carrots
1 clove garlic
1 boiled egg
poppy seeds

Special shapes

008 Mezzani

008 Mezzani008 Mezzani confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g