Tortiglioni alla Carbonara di Zucchini

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The exact meaning of the word "carbonara" is unclear, but possibly derives from the Italian word for "charcoal." This is a vegetarian version of the more well known Spaghetti alla Carbonara, which includes guanciale or pancetta (cured pork meats available in Italy), instead of the zucchini. This is a family recipe and one of my favorites. Healthy, easy to prepare, and delicious.

Ingredients:

• 1 lb of DeLallo Tortiglioni (rigatoni can be used as a substitute)
• 3 lbs of zucchini
• 5 eggs
• 3 oz of Parmigiano Reggiano
• 3 oz of Pecorino
• 4 cloves of garlic, slightly smashed to release fragance
• a generous amount of finely chopped fresh parsley
• DeLallo Extra Virgin Olive Oil
• salt and chili pepper

Directions:

Take the eggs out of the refrigerator a couple of hours before you begin cooking.

Bring a large pot of water to a boil.

Cut off the ends of the zucchini, wash them and dry them with some paper towels. Cut the zucchini lengthwise, and then cut them in thin half-moon shapes. Clean and finely chop the parsley.

Separate the yolk and the white of three of the eggs; you will only be using the yolks. Then add 2 entire eggs. Add a pinch of salt and beat with a fork. Add the grated parmigiano, pecorino and parsley, and then beat some more and set aside.

Add some olive oil to a hot large skillet, then sauté the zucchini for few minutes over a high flame. As soon as the zucchini starts to get some color, add the garlic, some salt and the peperoncino (hot pepper). The zucchini should look nicely “roasted.”

Cook the pasta al dente in salted water. To warm up the serving bowl, you can drain the hot pasta water directly into the bowl instead of the sink. Then, empty the bowl and pour the pasta in it. With the help of a spatula, add the eggs, parsley and cheese mixture; then add the very hot zucchini on top and stir. (The hot bowl and pasta, together with the hot zucchini will cook the eggs sufficiently.) The whole preparation should have a nice creamy consistency. Serve immediately.

(Note: If the zucchini are ready before the pasta, put them on the fire again for just one or two minutes before mixing them into the pasta, adding some more olive oil in the last second. It’s a good idea to save a bit of hot water from the pasta in case your “carbonara” gets too dry.)

Serves 4 Send to friend Printer-friendly version