Zucchini Pasta Carbonara

Zucchini Pasta Carbonara

Ingredients

Serves 5

12 oz / 340 gr pasta (I used Garofalo gluten-free spaghetti)

3 medium zucchini

2 tablespoons olive oil

4 egg yolks

1 cup grated Parmesan cheese

1 teaspoon salt

¼ teaspoon ground black pepper

Chopped parsley and grated parmesan cheese for serving

Directions

Halve and the quarter zucchini lengthwise and then chop them into about ½-inch pieces.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add zucchini, salt, and pepper and sauté for about 10 minutes, stirring every so often. Remove from the heat and set aside to cool.

Place egg yolks and grated pecorino romano cheese in a bowl and mix well with whisk to combine. Add lukewarm zucchini, give a good stir and set aside.

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente (i.e., firm to the bite), reserving ½ cup of the pasta water before draining.

When the pasta is cooked, drain it and immediately toss the pasta in the bowl with the zucchini/egg mixture. Add a ladleful of the reserved cooking water and stir together quickly. No more cooking, otherwise you’ll scramble the eggs.

Sprinkle with chopped fresh parsley and grated Parmesan cheese and serve.