Zucchini Carbonara Pasta
Pasta and Pizza | Italian cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Instead of penne, I used spaghetti. Recipe by Jamie.
Ingredients
- Young zucchini - 4 pieces
- Penne rigate - 17.6 oz
- Large eggs - 3 pieces
- Cream 22% - 3 fl oz
- Pancetta - 12 pieces
- Ocean salt - to taste
- Grated Pecorino Pepato Cheese - 3.5 oz
- Ground Black Pepper - to taste
- Olive Oil - to taste
- Thyme - 1 bunch
Step by Step guide
Step 1
Cook the penne according to the package instructions.
Step 2
Cut the zucchini into strips similar to the shape of penne.
Step 3
For the carbonara sauce, whisk the egg yolks, cream, and half of the parmesan in a bowl, season lightly.
Step 4
Heat the largest skillet, generously drizzle with oil, and fry the pancetta until crispy and dark brown, add the zucchini and black pepper, sprinkle with thyme leaves, stir and sauté the zucchini until tender and lightly golden.
Step 5
Immediately add the hot freshly cooked pasta, stir, and remove from heat.
Step 6
Add a bit of water and the creamy sauce, quickly mix. Do not place back on heat, or the yolks will scramble.
Step 7
Sprinkle with the remaining parmesan, adding more water if necessary.
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