Pasta Carbonara with Zucchini

Most pasta dishes are incredibly easy to cook, few minutes of chopping, few minutes of boiling and few minutes of preparing the sauce, you got yourself a wonderful plate of pasta.

 

It took me awhile to transform from eating pasta bolognese from the bottled sauce to trying-to-impress-god-knows-where-from pasta recipe to making decent simple Italian pastas.

I had beautiful pancetta in my fridge, 3/4 of a zucchini, so I googled “pancetta zucchini pasta” and I came across Jamie Oliver’s recipe for this pasta. It’s basically carbonara + zucchini. I find the trick of adding a small amount of thyme into the dish wonderful but I had to leave the cream he was calling for carbonara sauce out of the recipe.

Ingredients (serving 2):

  • 160 – 180 gram spaghetti of your choice – I used Barilla no.5, boiled in salted water as instructed time on the packaging to al dante. I had used 1.5 litre of water with 1 flat tablespoon of salt. (Start with the sauce before boiling the pasta)
  • 60-80 gram of pancetta – cut into 5mm thick, more or less half a pen drive size pieces.
  • 3/4 (or whole) zucchini – halved length wise, cut into slightly more than 5mm thick wedges.
  • 1 shallot – finely chopped
  • 2 cloves of garlic – finely chopped
  • 2 small stalks of thyme, cleaned and pick only the leaves
  • 1 egg + 1 yolk
  • Few leaves of parsley – finely chopped for garnishing
  • half + half of grated parmigiano and pecorino cheese
  • 2 tablespoon of olive oil
  • Black pepper
  1. Heat up a pan with the olive oil, pan fry the pancetta until lightly brow, add the shallot and zucchini.
  2. When zucchini turned lightly brown, add the garlic and thyme, mix well.
  3. Remove from heat and start boiling your pasta. (You could also do this while frying the zucchini if you can time well)
  4. 2 minutes before the pasta is cooked, scoop 2 tablespoons of pasta boiling water over the zucchini/pancetta and heat up the pan again.
  5. Drain the water when the pasta is cooked and transfer to the frying pan. Turn off the heat and mix well while adding a generous amount of grated black pepper.
  6. Add the eggs into the pasta and stir very quickly without setting the eggs (you don’t want scramble egg here). If you are not afraid of raw eggs, put the eggs in a big cool bowl and pour pasta into the cool bowl to mix instead of the frying pan which still contains quite a bit of heat from the cooking.
  7. Serve on individual plate and sprinkle the grated cheese and chopped parsley.

Bon apetito.

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About MyTasteHisTaste

Love eating and wine drinking.
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