Carbonara di Zucchine - Italian Recipe

Carbonara di Zucchine

🌍 Italian, Campania/National (variation) Difficulty: ●●●○○

A vegetable variation on Roman carbonara that replaces guanciale with zucchini. Slice the zucchini thin and fry until golden and slightly crisp. The egg and cheese sauce is made exactly as the original — off the heat, with starchy pasta water to create the emulsion.

Ingredients

• 400g rigatoni
• 3 zucchini, diced and fried
• 4 egg yolks, 1 whole egg
• Pecorino and Parmesan
• Black pepper

Method

1. Frying — Fry zucchini until golden; cool slightly.
2. Cooking — Cook pasta; reserve water.
3. Mixing — Mix eggs, cheese, pepper; add zucchini.
4. Tossing — Toss pasta off heat; adjust with pasta water.

Tags: rigatoni, zucchini, egg yolks, pecorino and parmesan · Source: Brittani's Almanac