ZUCCHINI CARBONARA is a simple and quick dish. I love carbonara in the classic version, so I wanted to transform it into a summer version. Simple, tasty, alternative. A different way to enjoy this excellent seasonal vegetable! It’s a very quick dish to prepare, so even when you have little time, you can create a tasty first course. Everyone, let’s get into the kitchen to make this legendary dish!
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 538.37 (Kcal)
- Carbohydrates 28.58 (g) of which sugars 0.50 (g)
- Proteins 19.39 (g)
- Fat 38.26 (g) of which saturated 16.09 (g)of which unsaturated 18.02 (g)
- Fibers 2.11 (g)
- Sodium 1,830.25 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
ZUCCHINI CARBONARA INGREDIENTS
- 12.7 oz spaghetti (or rigatoni)
- to taste pepper
- to taste salt
- 1 egg (whole)
- 3 yolks
- 2.8 oz Pecorino cheese
- 1.1 oz Parmesan cheese
- 4.6 oz pork cheek
- 2 zucchini
Tools
- 2 Wok
ZUCCHINI CARBONARA PREPARATION
Cook the pasta in plenty of salted water, meanwhile chop or dice the zucchini.
In a large pan, brown the diced pork cheek. Be careful not to over-brown it; the pork cheek should remain tender and not crispy. Set aside.
In another pan, brown the zucchini with a bit of pork cheek oil.
Crack the room-temperature eggs into a bowl and add a tablespoon of Pecorino, pepper, and a pinch of salt. Beat the eggs with a fork for 5 minutes until the mixture is nice and frothy.
Drain the pasta when al dente. Then toss it in the pan over high heat with the pork cheek.
Turn off the heat under the pan and add the egg mixture and a tablespoon of pasta cooking water. Let the egg absorb into the pasta, adding the remaining grated cheese and the browned zucchini. The egg cream should remain slightly liquid.
Serve your zucchini carbonara with a sprinkle of pepper.
Adriana’s Advice
Be sure to turn off the heat before adding the egg cream, or you’ll end up with scrambled eggs.
