@teaspoonofyum

1 month ago

Zucchini “Carbonara”
(Serves 1)

- 2-3 oz spaghetti
- 2 slices bacon chopped
- 2 egg yolks
- 1/2 zucchini sliced
- 1/4 onion sliced
- 1 clove garlic minced
- Cracked black pepper to taste
- Dash of salt + more for pasta
- 1/2 cup grated parmesan + more for topping
- reserved pasta water
- chili flakes (optional)

Directions:

Prep the veg and bacon. Then mix together the egg yolks and parmesan until the consistency is thick like a paste and set aside.

Bring a pot of salted water to a boil and begin cooking the spaghetti according to package “al dente” directions.

Meanwhile on medium heat, heat a drizzle of extra virgin olive oil in a skillet and add in the bacon and onions. Cook for about 3 minutes then add the zucchini, garlic, chili flakes, salt and black pepper. Sauté until golden then turn off the heat.

Next temper the egg mixture by ladling in about 1/4 cup of hot pasta water and mix.

Once the spaghetti is al dente, transfer it directly into the skillet and pour in the egg mixture and toss. Ladle in more pasta water (about 1-2 ladles more) as needed for a saucy consistency. The residual heat from the skillet and hot pasta water will slowly cook the egg mixture creating a creamy sauce. Mixing and tossing the pasta will also help in making the sauce as it releases its starch.

Enjoy topped with extra parmesan and cracked black pepper!

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