Zucchini carbonara

all details

A seasonal twist on everybody's favourite pasta alla carbonara, using zucchini instead of bacon. The principle remains the same: the heat of the freshly drained pasta cooks the eggs and cheese into a creamy sauce.

Zucchini Carbonara.
Photo: Quentin Jones

Ingredients

  • 200g fine egg tagliatelle or penne
  • 2 zucchini
  • 3 fresh egg yolks
  • 3 tbsp parmesan, grated
  • 1 tbsp lemon zest, grated
  • 1/2 tsp sea salt
  • Black pepper, coarsely ground
  • 2 tbsp flat-leaf parsley

Method

Cook the pasta in plenty of boiling, salted water until almost cooked, probably about 6 minutes. Trim the zucchini and cut lengthwise into thick slices, then into small dice.

Add the zucchini to the pasta water for the final 2 mins of cooking time.

Beat the egg yolks in a heatproof bowl. Beat in the cheese, lemon zest and sea salt until creamy.

Drain the pasta and zucchini and immediately add to the egg mixture, tossing quickly until well-coated.

To serve, season with pepper and serve on two warmed dinner plates or pasta bowls. Scatter with parsley leaves.

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  • Main Ingredients - Pasta, Zucchini
  • Cuisine - Italian
  • Course - Main-course

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