Prep 10 mins
Cook 10 mins
I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!
- Cook pasta in lots of boiling salted water for 6 minutes.
- Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.
- Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.
- Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.
- Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.
- Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!
This is a go to meal for summer's bounty. I made this for the weekend cottage time as it is too muggy and hot to have a heavy meal. DH who is not a real lover of zukes liked it but said it needed "something ". I agree,. As I made more than enough for the two of us, the next day seemed better for lunch leftover, the flavors melded better but still needed something. I added in some roasted garlic and some salsa to the mix, warmed it a smidge in the microwave nd that seemed to kick it up enough for us. I can see adding cayenne pepper for those that like hot. Will make this often as even in the winter with the stored zukes in the freezer this will be a great dish.
Thank you temate. Made for Aus/NZ Swap Aug2010
DH and I had this carbonara dish for dinner tonight. The recipe gets points from me just for the simplicity of its ingredients and quick prep and serving times (we were eating late tonight and I liked that there was not a lot of chopping and steps involved). This had a nice, fresh lemony twang to it and it is a good way to use up zucchini. That being said, the dish tastes a little on the plain side. Adding extra cheese (as suggested by Sharon) as well as drizzling the dish with a generous amount of olive oil and adding more salt helped significantly. DH also used onion powder on his, but I preferred mine without it. Future reviewers may wish to add fresh onion or garlic to the dish. Made for ZWT4.
I made this as the vegetable and carb dish for dinner -- delightful! Thanks, Sharon123! Made for Recipe Swap #15.