Zucchini Carbonara Pasta
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Farfalle pasta | 320g |
| Zucchini | 200g |
| Egg yolks | 5 |
| Pecorino cheese | 100g |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Pecorino cheese (for garnish) | to taste |
Instructions
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Begin by preparing the zucchini. Wash and trim the ends, then cut them into thin sticks or small batons. This will ensure the zucchini cooks evenly and blends well with the pasta.
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In a large pot, bring salted water to a boil. This will be used to cook the farfalle, so ensure the water is boiling before adding the pasta.
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While waiting for the water to boil, heat some extra virgin olive oil in a large skillet over medium heat. Add the zucchini to the pan once the oil is warm and begin sautéing them until they are tender and slightly golden.
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As the zucchini cooks, periodically add a ladle of the boiling pasta water to the pan. This will help soften the zucchini and create a light sauce for the pasta.
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In the meantime, cook the farfalle pasta in the boiling salted water according to the package instructions. Once the pasta is cooked al dente, reserve some of the pasta water and drain the rest.
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Return to the zucchini mixture. Season with salt and freshly ground black pepper to taste, ensuring the flavors are well balanced and rich.
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Once the zucchini is cooked to your liking, remove the pan from the heat. In a separate bowl, whisk together the egg yolks and grated Pecorino cheese until well combined.
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Quickly add the egg and cheese mixture to the zucchini, stirring constantly to prevent the eggs from scrambling. The heat from the zucchini and the pasta will create a creamy sauce that coats the pasta beautifully.
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Add the drained pasta to the pan with the zucchini sauce and toss everything together. If the sauce is too thick, you can add a bit more reserved pasta water until you reach the desired consistency.
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Serve immediately, garnishing with more Pecorino cheese and freshly ground black pepper.
This delicious twist on the classic carbonara combines the creamy richness of the egg and cheese mixture with the fresh, savory taste of sautéed zucchini. A simple yet satisfying dish, perfect for a light yet flavorful meal. Enjoy your zucchini carbonara pasta with a side of crispy bread for a complete dining experience!
