Zucchini Carbonara Recipe

 

 

/ 1 /

Begin by washing and slicing the zucchini into half moons or sticks. Put a pot of salted water on the stove and bring it to a boil to cook the pasta. Heat some olive oil in a pan. Add the zucchini and sauté for about 6-7 minutes over high heat, keeping them crunchy.

 

/ 2 /

In a bowl, combine the egg yolks with finely grated pecorino cheese (grate 90% of it, reserve the remainder for garnishing). Whisk vigorously. Add a ladle of pasta cooking water to the mixture and stir until creamy.  

 

/ 3 /

Meanwhile, the water pasta is boiling; add coarse salt and cook the pasta according to the package instructions. Once ready, drain it directly into the pan with the sautéed zucchini. Season everything with salt and pepper. 

 

/ 4 /

Remove the pan from the heat and quickly pour the egg and pecorino cheese mixture into the pasta. Gently toss to combine all the ingredients.

Serve the zucchini pasta carbonara garnishing with the reserved pecorino cheese and a sprinkle of freshly ground black pepper.