Also known as a courgette, the zucchini is technically a fruit, but has a neutral flavour so lends itself to a variety of dishes, savoury and sweet. This recipe is a healthier twist on traditional carbonara, but ridiculously tasty!
Also known as a courgette, the zucchini is technically a fruit, but has a neutral flavour so lends itself to a variety of dishes, savoury and sweet. This recipe is a healthier twist on traditional carbonara, but ridiculously tasty!Author:
4 medium zucchinis
1 garlic clove
300g pasta (I use fettuccine or penne)
4 eggs, separated
1 handful parmesan cheese, grated
5 sprigs of fresh thyme, leaves picked
Salt & pepper to taste
Cook the pasta in a deep pot of salted boiling water until al dente.
Meanwhile, halve the zucchinis lengthways and chop into thick slices. Crush garlic clove.
For the sauce, lightly whisk together the egg yolks (the whites won’t be used in this recipe but can be frozen for another time), parmesan and milk. Season with salt & pepper.
Heat olive oil in a large frying pan, before adding pancetta and frying until crisp.
Add zucchini slices and thyme leaves to the pan and stir to coat, cooking until the zucchini has softened a little (you don’t want to overdo it).
Remove pasta from the heat when cooked to drain (but reserve some of the cooking water). Add the cooked pasta to the frying pan with the zucchini and then immediately remove from heat.
Spoon a couple of tablespoons of pasta cooking water into the carbonara sauce mix & stir to combine, before pouring over the pasta mix and tossing through.
Serve immediately (otherwise the eggs may scramble), adding a little more parmesan and salt & pepper if you wish.