Zucchini carbonara
Zucchini carbonara might be just the main course you are searching for. This recipe serves 4. For $2.03 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 30g of protein, 33g of fat, and a total of 753 calories. This recipe from My Zucchini Recipes has 6 fans. This recipe is typical of Mediterranean cuisine. A mixture of olive oil, cream, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 25 minutes. With a spoonacular score of 67%, this dish is solid. Users who liked this recipe also liked Zucchini Noodles Carbonara, Zucchini Pasta Carbonara, and Zucchini (Zettuccine) Carbonara.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
4 slices bacon or pancetta
80 ml (1/3 cup) cream
4 egg yolks
1 bunch of fresh thyme
1 tablespoon olive oil
100 g Parmesan
400 g penne
pepper
salt
4 little zucchini
Equipment:
frying pan
bowl
Cooking instruction summary:
In salted boiling water cook the pasta until is "al dente".While the pasta is cooking, chop the bacon and cut the zucchini in pasta-size slices.In a large pan fry the chopped bacon with one tablespoon olive oil until is brown and crispy. Add the zucchini slices, season with salt and pepper, stir it well. Sprinkle with fresh thyme leaves and cook it until the zucchini is softened.Let's prepare the carbonara sauce! In a deep bowl put the egg yolks and beat them with the cream and the half of the parmesan. Season with salt and pepper. Stir it until is creamy, then put it aside.When the pasta is cooked, drain it, but keep a little of the cooking water for the sauce.Toss the drained pasta into the pan with fried bacon and zucchini, remove it from the heat.Add the carbonara sauce and a little from the reserved cooking water, stir together quickly.Serve them immediately with the rest of the parmesan on the top of the dish.
Step by step:
1. In salted boiling water cook the pasta until is "al dente".While the pasta is cooking, chop the bacon and cut the zucchini in pasta-size slices.In a large pan fry the chopped bacon with one tablespoon olive oil until is brown and crispy.
2. Add the zucchini slices, season with salt and pepper, stir it well. Sprinkle with fresh thyme leaves and cook it until the zucchini is softened.
3. Let's prepare the carbonara sauce! In a deep bowl put the egg yolks and beat them with the cream and the half of the parmesan. Season with salt and pepper. Stir it until is creamy, then put it aside.When the pasta is cooked, drain it, but keep a little of the cooking water for the sauce.Toss the drained pasta into the pan with fried bacon and zucchini, remove it from the heat.
4. Add the carbonara sauce and a little from the reserved cooking water, stir together quickly.
5. Serve them immediately with the rest of the parmesan on the top of the dish.
Nutrition Information:
covered percent of daily need
