ZUCCHINI CARBONARA: A FANTASTIC RECIPE FROM ITALY
Zucchini carbonara is a rich and tasty first course.
In fact, the ingredients are an egg sauce and grated pecorino cheese, browned zucchini and pepper.
Another mouthwatering proposal to take advantage of the seasonality of zucchini, especially the dark ones.
The most mouthwatering feature of the dish is the smooth and creamy texture that is achieved by whipping the egg sauce with a little of the pasta cooking water.
SERVINGS:4
INGREDIENTS:
- 11 oz of pasta
- 2 medium zucchini
- 4 egg yolks
- 1 cup of grated Pecorino cheese
- Extra virgin olive oil
- Salt
- Black pepper
METHOD:
Preparing zucchini carbonara is very simple. First wash and trim the zucchini, cut them in half lengthwise (or in three parts if large) and make sticks out of them by cutting them crosswise.
Put a couple of tablespoons of oil in a frying pan, heat it and toast the zucchini on high heat until they turn golden brown.
Take them out with a skimmer and let them rest on a plate with paper towels.
Save the oil used for cooking the zucchini to toss the pasta in later.
Bring a pot with plenty of water to a boil, add salt and boil the pasta in it.
In the meantime, prepare the base for the carbonara: in a large bowl beat the egg yolks with the grated pecorino cheese, a pinch of salt and a grind of pepper.
Then emulsify with a ladleful of cooking water to make a creamy mixture.
Drain the pasta (still retaining some of the water) and toss them in the pan where you cooked the zucchini.
Then transfer the pasta to the bowl with the cream, add the zucchini and mix well to season the pasta evenly.
If necessary, stir in more cooking water.
Plate the zucchini carbonara, top with a grind of pepper to taste, a sprinkling of pecorino cheese, and serve.
