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Spaghetti alla Carbonara With Zucchini
Diced zucchini provide a delicious variation of this classic Roman pasta sauce. This variation on Spaghetti alla Carbonara is a favorite of Giuliano Hazan.
👥 4 Servings👤 Giuliano Hazan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●bowl
📝 Preparation Steps
1
Fill a pot for the pasta with at least 4 quarts water and place it over high heat.
2
Rinse the zucchini (soaking them in cold water will help loosen the dirt if they feel very gritty) and cut into ½-inch dice.
small zucchini8 ounces
3
Heat the butter and olive oil in a small saute pan over medium-high heat until the butter is melted. Add the pancetta and cook until it is nicely browned but not crisp. Add the zucchini and continue sautéing until it is tender and lightly browned. Add the white wine and continue cooking until it is reduced by half. Remove from the heat and set aside.
pancetta, cut into strips 1 inch long and ⅛ inch thick4 ouncessmall zucchini8 ounces
4
When the pasta water has come to a boil, add 1 Tbsp. salt and the pasta, stirring until all the strands have submerged.
Salt
5
In a large serving bowl, lightly beat the egg yolks with both cheeses, the parsley, a pinch of salt, and several grindings of the pepper mill.
large egg yolks4Salt
6
When the pasta is al dente, set the pan with the pancetta and zucchini over high heat. Drain the pasta and immediately add it to the egg mixture. Toss until it is thoroughly mixed, then add the pancetta and zucchini and toss again. Serve at once.
pancetta, cut into strips 1 inch long and ⅛ inch thick4 ouncessmall zucchini8 ounces
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