Dinner Tonight: Courgette Carbonara
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Dinner Tonight: Courgette Carbonaran at home. This main course has 883 calories, 30g of protein, and 42g of fat per serving. This recipe serves 4 and costs $2.4 per serving. This recipe is liked by 15 foodies and cooks. A mixture of zucchini, egg yolks, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 78%, this dish is pretty good. Users who liked this recipe also liked Dinner Tonight: Pasta Carbonara with Leeks, Dinner Tonight: Pasta Carbonara with Ricotta, and Dinner Tonight: Peppery Pasta Carbonara with Poached Egg.
Servings: 4
Ingredients:
12 thick slices of bacon or pancetta, cut into thick lardons
5 egg yolks
5-6 sprigs fresh thyme, leaves removed
2 tablespoons olive oil
2 good handfuls of freshly grated Parmesan cheese
1 pound penne
salt and freshly ground black pepper
6 medium zucchini
Equipment:
pot
bowl
Cooking instruction summary:
Procedures 1 Bring a large pot of salty water to boil. Cook the penne until al dente. 2 In the meantime, slice the zucchini into half moons 1/4-inch thick. Combine the egg yolks in a bowl with half the Parmesan and plenty of freshly ground black pepper and a pinch of salt. Stir with a fork to combine and set aside. 3 4 Drain the pasta, reserving a mugful of pasta water, and return to the cooking pot. Add a splash of the pasta water to the egg yolk mixture to loosen it into a sauce, then pour it over the pasta along with the bacon and zucchini. Toss the whole thing to combine as the ingredients meld together, adding additional pasta water if needed to achieve a creamy texture. Serve with the remaining cheese.
Step by step:
1. Bring a large pot of salty water to boil. Cook the penne until al dente.
2. In the meantime, slice the zucchini into half moons 1/4-inch thick.
3. Combine the egg yolks in a bowl with half the Parmesan and plenty of freshly ground black pepper and a pinch of salt. Stir with a fork to combine and set aside.
4. Drain the pasta, reserving a mugful of pasta water, and return to the cooking pot.
5. Add a splash of the pasta water to the egg yolk mixture to loosen it into a sauce, then pour it over the pasta along with the bacon and zucchini. Toss the whole thing to combine as the ingredients meld together, adding additional pasta water if needed to achieve a creamy texture.
6. Serve with the remaining cheese.
Nutrition Information:
covered percent of daily need
