Carbonara alle Zucchine

Updated at: Thu, 17 Aug 2023 09:46:04 GMT

Step 1

Start by heating up the olive oil in a pan, chop the zucchini into small cubes and cook them with a pinch of salt on medium heat until charred (8-10 minutes)

Step 2

Bring some water up to 60°C. With a heat proof bowl, double boil the egg and egg yolk together for 3 minutes whisking constantly. This process is needed to eliminate any possible salmonella bacteria while not cooking the egg

Step 3

In the same bowl, add enough Parmesan and pecorino Romano to create a paste with the eggs, thick enough not to quickly slide down the spoon held upside down. Add ground black pepper as well

Step 4

Cook the pasta 2 minutes al dente. Transfer the pasta and a ladleful of the pasta water to a hot pan and finish cooking there. Remove from the heat and when the pan has come down to below 60°C add the zucchini and egg-cheese paste and mix for a few minutes. This step is tricky as if the pan is too hot the egg will cook and basically scramble, while if it’s too cold it’ll have a hard time melting and becoming creamy

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