Isola Bio Ricette

“Carbonara” Fettuccine with Courgettes and Mint

4 people


  • 320 g fettuccine egg pasta
  • 3 medium organic eggs
  • 130 g Isola Bio Soy Cuisine Cream
  • 2 courgettes
  • 6-7 sprigs of mint (or pimpinella)
  • peanut oil for frying
  • 4 spoons of Panko (Japanese breadcrumbs) or toasted crusty bread crumbs
  • salt and black pepper


Separate the egg whites from the yolks and put the yolks into a bowl (the egg whites can be used for another recipe).
Add the Isola Bio Soy Cuisine Cream, a pinch of salt, and a generous amount of freshly ground black pepper. Mix well until smooth and creamy.
In the meantime, wash and trim the courgettes and cut them into very thin slices using a mandolin.
Heat 1 liter of peanut oil in a deep saucepan. When it is hot, put in two handfuls of courgettes and fry until they start to turn golden brown (when they stop crackling in the oil they will be ready, as all the water will have evaporated). Drain gradually with a slotted spoon and place them on a tray covered with several layers of kitchen paper to remove excess oil. Leave them to cool.
Cook the fettuccine in plenty of lightly salted boiling water for the time indicated on the package. Drain them and keep aside some of the cooking water. Mix them in a bowl with the previously prepared egg sauce, add a little cooking water if necessary, and mix well to ensure they are evenly coated. Lightly salt the courgettes and add them to the pasta, keeping some aside for garnishing.
Serve with a sprinkling of black pepper, the fried courgettes you have kept aside, and some mint leaves. Sprinkle with Panko crumbs and serve immediately.

PREPARED WITH: Isola Bio Soy Cuisine Cream