Penne Carbonara with Zucchini
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Penne Carbonara with Zucchini
Ingredients
- Young zucchini - 3 pieces
- Penne rigate - 17.6 oz
- Egg white - 4 pieces
- Cream 22% - 3 fl oz
- Parmesan Cheese - 2.1 oz
- Olive Oil - 1 fl oz
- Bacon - 6 pieces
- Thyme - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Bring salted water to a boil in a large pot.
Step 2
Cut the zucchini in half lengthwise, then into quarters. Remove and discard the fluffy insides, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
Step 3
Add the penne to the boiling water and cook according to the package instructions.
Step 4
To make the creamy carbonara sauce, place the yolks in a bowl, add the cream, grate in half of the parmesan, and mix everything with a fork. Lightly season with sea salt and black pepper and set aside.
Step 5
Heat a very large skillet and add a bit of olive oil. Slice the bacon and fry until dark brown and crispy.
Step 6
Add the zucchini slices to the skillet along with 2 large pinches of black pepper. Sprinkle with thyme leaves, stir to coat the zucchini in the delicious bacon-flavored oil, and sauté until they are golden and slightly softened.
Step 7
Now you need to work quickly. When the pasta is cooked, drain it, reserving a bit of the cooking water. Immediately add the pasta to the skillet with the zucchini and bacon, then remove from heat and add a ladle of the reserved cooking water and the creamy sauce. Stir quickly.
Step 8
Grate the remaining parmesan and add more pasta cooking water if necessary to achieve a silky, glossy sauce. Quickly taste and adjust seasoning if needed. Serve immediately.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.