Tortiglioni alla Carbonara di Zucchini

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A variation of the infamous Spaghetti alla Carbonara, which includes guanciale, pancetta or other cured pork, instead of the zucchini. This is a family recipe and one of my favorites: healthy, easy to prepare and delicious.

Ingredients:

• 5 eggs, at room temperature
• Salt
• 3 ounces grated Parmigiano-Reggiano
• 3 ounces grated Pecorino Romano
• 1/5 cup fresh flat-leaf parsley, chopped
• 3 pounds zucchini, cut into half moons
• DeLallo Extra Virgin Olive Oil
• 4 cloves garlic, smashed
• Red chili pepper flakes
• 1 (1-pound) package DeLallo Tortiglioni or Rigatoni

Directions:

Bring a large pot of salted water to a boil.

Separate the yolks and the whites of 3 eggs; you will only be using the yolks. In a large bowl, combine 2 entire eggs, 3 egg yolks and a pinch of salt. Beat with a fork, then add the grated Parmigiano-Reggiano, Pecorino Romano and parsley. Continue beating until thoroughly combined. Set aside.

In a saucepan, sauté the zucchini in olive oil on medium-high heat for about 5 minutes. Once the zucchini begin to turn golden, add garlic, salt and chili pepper. Sauté for another 3 to 5 minutes, until zucchini has a nice roasted color.

Cook the pasta for al dente texture. Drain, reserving about 1 cup of pasta water. Toss hot pasta with the egg mixture and hot zucchini. Be sure to mix well—the heat from the pasta and zucchini will cook the eggs. Introduce pasta water if sauce is too dry. It should have a creamy consistency.

Serve immediately.

Serves 4 Send to friend Printer-friendly version