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Gallery Zucchini Carbonara Credit: Marcus Nilsson Recipe Summary prep: 25 mins total: 35 mins Servings: 2
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 3 cloves garlic, smashed 4 ounces pancetta, cubed 2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note) Kosher salt and freshly ground pepper 1 large egg plus 1 large yolk 1 ounce Pecorino Romano, finely grated (1 cup), plus more for serving 1/4 teaspoon finely grated lemon zest 8 ounces spaghetti or linguine 1/2 cup thinly sliced fresh basil leaves
Cook’s Notes Cut the zucchini into long matchsticks to mimic the shape of the noodles. You can easily do it by hand, or enlist a mandoline or julienne peeler. To julienne by hand, cut each zucchini in half crosswise (if large), then slice lengthwise into planks. Stack a few together, and slice into thin strips.
Gallery Zucchini Carbonara Credit: Marcus Nilsson
Recipe Summary prep: 25 mins total: 35 mins Servings: 2
Gallery
Zucchini Carbonara Credit: Marcus Nilsson
Zucchini Carbonara
Credit: Marcus Nilsson
Zucchini Carbonara
Recipe Summary prep: 25 mins total: 35 mins Servings: 2
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 2
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 2
2
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 3 cloves garlic, smashed 4 ounces pancetta, cubed 2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note) Kosher salt and freshly ground pepper 1 large egg plus 1 large yolk 1 ounce Pecorino Romano, finely grated (1 cup), plus more for serving 1/4 teaspoon finely grated lemon zest 8 ounces spaghetti or linguine 1/2 cup thinly sliced fresh basil leaves
Directions
In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes.
Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 cup pasta water; drain.
Slowly whisk 2 tablespoons hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 cup at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.
Cook’s Notes Cut the zucchini into long matchsticks to mimic the shape of the noodles. You can easily do it by hand, or enlist a mandoline or julienne peeler. To julienne by hand, cut each zucchini in half crosswise (if large), then slice lengthwise into planks. Stack a few together, and slice into thin strips.
Cook’s Notes
Cut the zucchini into long matchsticks to mimic the shape of the noodles. You can easily do it by hand, or enlist a mandoline or julienne peeler. To julienne by hand, cut each zucchini in half crosswise (if large), then slice lengthwise into planks. Stack a few together, and slice into thin strips.
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All Reviews for Zucchini Carbonara
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini Carbonara
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
