Pasta with Zucchini Carbonara
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g zucchini
- 200 g pork belly, smoked, cut into 3 - 4 mm thick slices
- 50 g parmesan, freshly rated
- 200 g cream
- 4 egg yolks, size L.
- 500 g pasta, e.., short macaroni
- Salt water
- 1 tablespoon thyme, fresher, roughly chopped
- olive oil
- Salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Bring the salted water to a boil in a saucepan. Cook the pasta in it until al dente.
- Cut the pork belly into thin strips, first cut the zucchini into pieces about the length of the pasta, then cut into strips about 5 x 5 mm or a little thicker if you like.
- For the carbonara, mix the egg yolks with the cream and the parmesan well in a bowl. Season with a little salt (careful, as the bacon is also salty) and pepper.
- Heat a good dash of olive oil in a large pan and fry the strips of bacon in it. Add the zucchini strips, season with pepper and add the thyme. Fry until the zucchini pieces are soft.
- Drain the pasta at the end of the cooking time, collect some of the cooking water. Add the pasta to the pan with the bacon and courgette mixture and mix well.
- Remove from the stove, pour the egg-cream mixture over it and stir everything together until the mixture becomes thick. If it gets too thick, add some of the pasta water that has been collected. Pour some freshly ground pepper over it and serve immediately.
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