Description
Silky, peppery zucchini carbonara with crispy pancetta. No cream needed, ready in 30 minutes.
Ingredients
Units
Scale
- 4 oz pancetta, diced
- 2 medium zucchini, shredded
- 2 eggs plus 2 egg yolks, room temperature
- 1/2 cup grated parmesan
- 1/2 cup grated pecorino
- 1 lb spaghetti
- Zest of 1/2 lemon (optional)
Instructions
- Shred zucchini over a towel; squeeze dry.
- Whisk eggs, egg yolks, and both cheeses together; set aside.
- Bring a pot of water to a boil and cook spaghetti until al dente. Meanwhile, cook pancetta until crisp; remove with a slotted spoon. Add zucchini to the pan and cook 4-5 minutes.
- Reserve 1 cup of pasta water, then drain the pasta. Toss the pasta with the zucchini and pancetta. Off heat, stir in the egg-cheese mixture, adding reserved pasta water as needed for a silky sauce. Serve immediately.
Notes
For the best silky sauce, use imported DOP-certified Parmigiano Reggiano and Pecorino Romano, finely grated, and pull the pan off the heat before adding the egg mixture so it doesn't scramble. A splash of reserved pasta water brings it all together. Swap the pancetta for guanciale if you can find it, or use turkey bacon for a lighter option. A 12-inch stainless skillet and a fine box grater make this one easy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian