VEGETARIAN

Pasta Carbonara with Zucchini

Pasta and Pizza | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta Carbonara with Zucchini

Ingredients

Penne Pasta - 7.1 oz
Sea Salt - to taste
Ground Black Pepper - to taste
Zucchini - 2 pieces
Egg yolks - 3 pieces
Grated Parmesan cheese - 2½ tablespoons
Grated Lemon Zest - 1 teaspoon

Step by Step guide

Step 1

Cook the pasta in a large pot of boiling salted water for 6 minutes.

Step 2

Meanwhile, slice the zucchini lengthwise into thick slices, then into strips, and finally chop into small pieces.

Step 3

Add the zucchini slices to the pot with the pasta and cook for another 2 minutes until they are tender but not too soft, while the pasta should be firm to the bite (al dente).

Step 4

Then, in a large bowl, whisk the egg yolks, add the Parmesan cheese, lemon zest, salt, and pepper, and mix well. Drain the water from the pasta and zucchini, reserving a few tablespoons of the pasta cooking water.

Step 5

Immediately add the egg mixture, pouring it quickly while the pasta is still hot to ensure it is fully coated. Pour in the reserved hot pasta water if the pasta seems dry. The sauce should have a creamy texture. Sprinkle with black pepper and Parmesan cheese. Serve in warmed shallow plates.