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.
Photo: Quentin Jones
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- 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
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.