Zucchini Carbonara Recipe by Penelopescaglione
Cooking Instructions 20 minutes 1 Prepare the zucchini: Wash and slice the zucchini into thin rounds or julienne strips. In a large skillet, heat a little extra virgin olive oil and, if you like, add a whole garlic clove to infuse the oil. Cook the zucchini over medium-high heat for about 7–10 minutes, stirring occasionally, until they are soft but still a bit crisp. Season with salt and pepper to taste. When done, remove the garlic if you used it. 2 Make the egg and cheese mixture: In a bowl, beat the eggs (just the yolks and one whole egg) with the Pecorino Romano and grated Parmesan cheese. Add plenty of black pepper and mix well. The mixture should be thick and creamy. 3 Cook the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Before draining, reserve some of the pasta cooking water. 4 Combine the pasta and zucchini: Once the pasta is cooked, drain it and transfer it to the skillet with the zucchini. If needed, add a little pasta cooking water to achieve a smoother consistency. Mix well to combine everything. 5 Add the egg mixture: Remove the skillet from the heat and quickly add the egg and cheese mixture to the pasta, stirring rapidly to prevent the eggs from scrambling. If the sauce is too thick, add a bit more pasta cooking water to make it creamier. 6 Serve: Plate the pasta and, if you like, add more black pepper and a sprinkle of Pecorino Romano. Serve immediately to enjoy the full creaminess of the zucchini carbonara. 1 Prepare the zucchini: Wash and slice the zucchini into thin rounds or julienne strips. In a large skillet, heat a little extra virgin olive oil and, if you like, add a whole garlic clove to infuse the oil. Cook the zucchini over medium-high heat for about 7–10 minutes, stirring occasionally, until they are soft but still a bit crisp. Season with salt and pepper to taste. When done, remove the garlic if you used it. 1 Prepare the zucchini: Wash and slice the zucchini into thin rounds or julienne strips. In a large skillet, heat a little extra virgin olive oil and, if you like, add a whole garlic clove to infuse the oil. Cook the zucchini over medium-high heat for about 7–10 minutes, stirring occasionally, until they are soft but still a bit crisp. Season with salt and pepper to taste. When done, remove the garlic if you used it. 2 Make the egg and cheese mixture: In a bowl, beat the eggs (just the yolks and one whole egg) with the Pecorino Romano and grated Parmesan cheese. Add plenty of black pepper and mix well. The mixture should be thick and creamy. 2 Make the egg and cheese mixture: In a bowl, beat the eggs (just the yolks and one whole egg) with the Pecorino Romano and grated Parmesan cheese. Add plenty of black pepper and mix well. The mixture should be thick and creamy. 3 Cook the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Before draining, reserve some of the pasta cooking water. 3 Cook the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Before draining, reserve some of the pasta cooking water. 4 Combine the pasta and zucchini: Once the pasta is cooked, drain it and transfer it to the skillet with the zucchini. If needed, add a little pasta cooking water to achieve a smoother consistency. Mix well to combine everything. 4 Combine the pasta and zucchini: Once the pasta is cooked, drain it and transfer it to the skillet with the zucchini. If needed, add a little pasta cooking water to achieve a smoother consistency. Mix well to combine everything. 5 Add the egg mixture: Remove the skillet from the heat and quickly add the egg and cheese mixture to the pasta, stirring rapidly to prevent the eggs from scrambling. If the sauce is too thick, add a bit more pasta cooking water to make it creamier. 5 Add the egg mixture: Remove the skillet from the heat and quickly add the egg and cheese mixture to the pasta, stirring rapidly to prevent the eggs from scrambling. If the sauce is too thick, add a bit more pasta cooking water to make it creamier. 6 Serve: Plate the pasta and, if you like, add more black pepper and a sprinkle of Pecorino Romano. Serve immediately to enjoy the full creaminess of the zucchini carbonara. 6 Serve: Plate the pasta and, if you like, add more black pepper and a sprinkle of Pecorino Romano. Serve immediately to enjoy the full creaminess of the zucchini carbonara. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Spinach Soup with Shrimp Balls (Canh Rau Tôm Viên) Jalapeño Jelly Grilled Pork Chops Yemeni Lahsa (Elite Shakshuka) Sweet Onion Teriyaki Crockpot Meatballs Pork Chop Scalloped Potato Bake Vietnamese Spinach Soup with Shrimp Balls (Canh Rau Tôm Viên) Jalapeño Jelly Grilled Pork Chops Yemeni Lahsa (Elite Shakshuka) Sweet Onion Teriyaki Crockpot Meatballs Pork Chop Scalloped Potato Bake Brownies⭐🍫 Kadhi badi Kadhi Badi California Farm Brisket for Passover with Dates, Mushrooms and Potato Kugel California Farm Carmelized Lemon Marmelade Pounded Rice Cakes with Sweet Miso & Walnut Sauce Chicken Pattie Rice Bowl with Teriyaki Sauce Jalapeño Jelly Grilled Pork Chops Kadhi Badi Seafood Ceviche - Truly special and amazing Brownies⭐🍫 Kadhi badi Kadhi Badi California Farm Brisket for Passover with Dates, Mushrooms and Potato Kugel California Farm Carmelized Lemon Marmelade Pounded Rice Cakes with Sweet Miso & Walnut Sauce Chicken Pattie Rice Bowl with Teriyaki Sauce Jalapeño Jelly Grilled Pork Chops Kadhi Badi Seafood Ceviche - Truly special and amazing