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Zucchini Carbonara Recipe
Zucchini Carbonara is a delightful twist on the classic Italian pasta dish, marrying the richness of traditional carbonara with the freshness of zucchini.This recipe offers an harmonious blend of flavors and textures, perfect for a satisfying meal any day of the week.Spaghetti are tossed with creamy egg, Pecorino cheese, and sautéed zucchini, creating a comforting and indulgent dish that’s surprisingly simple to prepare!
Ingredients
- 350 g spaghetti ¾ pound
- 2 zucchini medium size
- 2 eggs medium size
- 2 egg yolks medium size
- 100 g Pecorino Romano cheese 1 cup, grated
- 2 tablespoons olive oil extra virgin
- salt to taste
- ground black pepper to taste
Instructions
- Wash the zucchini thoroughly. Remove the ends and cut into thirds. Slice the zucchini into julienne strips.
- Put a couple of tablespoons of oil in a fairly large frying pan, heat it over low heat. Add the zucchini and sauté over high heat until golden brown. You need about 5 minutes. Season with salt to taste. Turn off the heat, cover with a lid and set aside. The pan must be large because you will need to season the pasta in it.
- In a large bowl, combine the whole eggs with the yolks. Beat them up with a fork. Then add the grated pecorino cheese and ground black pepper. Mix into a cream which, as you will see, will be rather thick. Don't worry, that's the way it's supposed to be. Before seasoning the pasta, add 2-3 tablespoons of cooking water to make it creamier. Set aside.
- Bring a pot of water to a boil, add salt and cook the spaghetti. Use one liter of water for every 100 grams of pasta. The water should be salted to 1%: this means 10 grams of coarse salt. So for 350 grams (3-4 pound) of pasta you need 3.5 liters (14 ¾ cups) of water and 35 grams (1 ¼ oz) of coarse salt. Cook the spaghetti for the time indicated on the package. Drain the spaghetti AL DENTE and put them in the pan in which you cooked the zucchini.
- Turn on the HIGH heat under the pan and stir. When you notice the spaghetti sizzle (in less than a minute) TURN OFF THE HEAT and add the creamy egg mixture. The heat of the pan will cook the eggs while keeping them creamy.
- Toss the spaghetti with the eggs and zucchini. Serve the zucchini carbonara on a plate with a little pepper to taste and a sprinkling of pecorino on top.
Nutrition
Calories: 560kcalCarbohydrates: 70gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 205mgSodium: 349mgPotassium: 513mgFiber: 4gSugar: 5gVitamin A: 548IUVitamin C: 18mgCalcium: 324mgIron: 2mg
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