Pasta Carbonara with Zucchini
Pasta and Pizza • European
Description
Pasta Carbonara with Zucchini
Ingredients
- Penne Pasta 5 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.
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