Giada Zucchini Carbonara

Giada Zucchini Carbonara

  1. In a large bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, black pepper, and a pinch of salt. Sit aside.


  2. Bring a large pot of water to a boil. Season the water with plenty of salt (optional). Keep the water on low while you start the zucchini.


  3. Quarter the zucchini lengthwise. Using the tip of a knife, remove and discard the seeds. Cut the zucchini into 1/3-inch pieces. Place a medium Dutch oven over medium-high heat. Add the oil to the pan and heat until the oil moves freely, another 30 seconds or so. Add zucchini, garlic, basil, and 1/2 teaspoon salt to the hot skillet and stir to combine. Cover the pan and let the zucchini cook for 15 minutes, stirring every 3 to 4 minutes, and reduce the heat as necessary to prevent burning. Your goal is to develop a few golden nuggets in the zucchini while also creating a few broken nuggets as well.


  4. While the zucchini cooks bring the pasta water back to a full boil. Add the pasta to the water to cook it.


  5. Once the zucchini is broken down and there are a few golden brown spots sticking to the pan, add 1/4 cup of the pasta water to the pan and stir, scraping up the brown bits as you do so. Those pieces are the flavor.


  6. In a steady stream, whisk 1/4 cup pasta water into egg mixture. Add the hot zucchini to the egg mixture, stirring constantly with a wooden spoon until the ingredients are mixed. Both steps will help thin the egg mixture. When the pasta is cooked, after about 10 minutes, use tongs to remove the pasta from the cooking water directly into the bowl of the egg and zucchini mixture. Using tongs, start tossing and moving the pasta to get a silky sauce that sticks to the pasta. This will take about 4 minutes. Serve with additional Parmesan cheese and black pepper if desired.


NB

If you avoid cheese made with rennet, you can use 1/4 cup vegan Parmesan cheese, made without rennet, instead of Parmigiano Reggiano and Pecorino Romano.

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