Pasta Carbonara with Zucchini
by Editorial Staff
Cook: 40 mins
Servings: 6
Ingredients
- Young zucchini4 pieces
- Penne paste500 g
- Chicken egg (large)3 pieces
- Cream 20%100 ml
- Pancetta12 slices
- Sea salt taste
- Grated parmesan cheese100 g
- The ground black pepper taste
- Olive oil taste
- Fresh thyme1 bundle
Directions
- Prepare the penne according to the recipe on the package.
- Cut the zucchini into strips like a penne.
- For the carbonara sauce, whisk the yolks, cream and half of the Parmesan in a bowl and season lightly.
- Heat the largest skillet, splash generously with oil and fry the bacon until crisp and dark brown, add zucchini and black pepper, sprinkle with thyme leaves, stir and fry the zucchini until light golden brown and soft.
- Cast iron frying pan
- Immediately add hot freshly boiled pasta, stir, remove from heat.
- Add a little water and creamy sauce, stir quickly. Do not put on fire, otherwise, the yolks will curl.
- Sprinkle with the rest of the Parmesan, add water if necessary.
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