Zucchini Carbonara
Pasta and Pizza • Italian
Description
Zucchini Carbonara
Ingredients
- Courgette 2 pieces
- Bacon 15 oz
- Olive Oil 0 fl oz
- Penne rigate 10 oz
- Chicken Egg 3 pieces
- Wheat Flour 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Ocean salt to taste
- Cream 5 fl oz
Step-by-Step Guide
Step 1
In a deep skillet, sauté the bacon in olive oil (it's easiest to cut it into cubes).
Step 2
Slice the zucchini (they can be of different shapes) and add them to the bacon, sauté for another 7 minutes.
Step 3
Drop the pasta into boiling water and cook until al dente.
Step 4
The most challenging part of this pasta is the sauce, so add only the yolks, one yolk per serving (this recipe is for three servings), along with 30 ml of milk or cream and a bit of flour, mix everything together.
Step 5
Once the zucchini are ready, add the cooked pasta, remove from heat and listen. Aggressive sizzling is not suitable for our sauce, so we wait for it to stop, and only then add the sauce, mix everything, and add a bit of pasta water.
Step 6
When serving, garnish with herbs and Parmesan.
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