Linguine alla Carbonara with roasted vegetables

Ingredients for 4 servings:

• 600 g cauliflower
• 1 zucchini
• some salt and pepper, colored or black, from the mill
• 2 tbsp olive oil or chili oil
• 2 tbsp lemon juice
• 400g linguine
• 4 medium-sized egg yolks
• 80 g Parmesan, freshly grated
• 250g burrata

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Preheat the oven to 200°C fan/convection oven. Wash and trim the cauliflower, and divide it into small florets. Rinse and trim the zucchini, and cut it into thin slices. Arrange both on a baking sheet lined with baking paper, season with a little salt and a few turns of mixed or black pepper, drizzle with olive or chili oil, and 1 to 2 tablespoons of lemon juice, and roast in the preheated oven for about 20 minutes until golden brown. Cook the linguine in plenty of boiling, lightly salted water until al dente. Whisk the egg yolk in a bowl and mix with the freshly grated Parmesan cheese. Drain the linguine, reserving some of the cooking water. Return the linguine to the pot and toss with the egg yolk and Parmesan mixture and some of the reserved cooking water. Toss in the roasted vegetables and season everything with a little salt and a few turns of mixed or black pepper. Arrange the pasta on plates. Tear the burrata into pieces and scatter it over the top. This dish goes well with a tomato salad, for example.