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    You are in: Home / Recipes / Zucchini Carbonara from Jamie Oliver (Jamie at Home) Recipe
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    Zucchini Carbonara from Jamie Oliver (Jamie at Home)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    septfair's Note:

    I saw Jamie make this on his show and it looked so good and I happened to have green and yellow squash ready to be used. It took me a little longer to make since I had not made it before but none of the steps are difficult at all. Just a matter of getting myself organized. It turned out delicious and very filling. I will be making this one again. I think next time I will cut back on the oil and drain the bacon a little better. It was yummy rich but I think it would still be great cutting back on some of the oil and fat. I did not have penne so I used bow tie pasta that I had in the pantry.

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    Serves: 6


    plates ...

    Units: US | Metric


    1. 1
      Put a large pan of salted water on to boil.
    2. 2
      Slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
    3. 3
      Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
    4. 4
      Heat a very large frying pan (a 14-inch is a good start), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp.
    5. 5
      Your water will now be boiling, so add the penne to the pan with the salted water and cook according to the package instructions.
    6. 6
      Add the zucchini slices and 2 big pinches of black pepper to the skillet with the bacon or pancetta, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
    7. 7
      When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.).
    8. 8
      While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.

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    Ratings & Reviews:

    • on November 24, 2013


      Very tasty and really easy. I used light sour cream instead of heavy cream, and made only half the recipe. The only thing i found was that it wanted more salt. Otherwise this is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Carbonara from Jamie Oliver (Jamie at Home)

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 520.0
    Calories from Fat 194
    Total Fat 21.5 g
    Saturated Fat 9.4 g
    Cholesterol 181.6 mg
    Sodium 677.6 mg
    Total Carbohydrate 68.7 g
    Dietary Fiber 10.7 g
    Sugars 3.6 g
    Protein 16.7 g

    The following items or measurements are not included:


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