And, of course, it has all the rich, creamy goodness you look for in a carbonara.
Bring a large pot of water to a boil.
Season the water generously with salt (optional).
Photo: Elizabeth Newman
Keep the water at a simmer while you start the zucchini.
Quarter the zucchini lengthwise.
Using the tip of your knife, remove and discard the seeds.
Cut the zucchini into 1/3 inch pieces.
Place a medium Dutch oven over medium high heat.
Add the oil to the pan and heat until the oil moves freely, another 30 seconds or so.
Add the zucchini, garlic, basil and 1/2 teaspoon salt to the hot pan and stir to combine.
While the zucchini cooks bring the pasta water back to a full boil.
Add your pasta to the water to cook.
Those bits are the flavor.
In a steady stream, whisk 1/4 cup of pasta water into the egg mixture.
Add the hot zucchini to the egg mixture stirring constantly with a wooden spoon to combine.
Both of these steps will help temper the egg mixture.
Using the tongs start tossing and stirring the pasta to create a silky sauce that clings to the pasta.
This will take about 4 minutes.
Serve with additional parmesan cheese and black pepper if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
