From Simone Chiuchiolo's kitchen in Italy.

Originally published on Cookpad Italy as Carbonara di zucchine, with US measurements.

Zucchini Carbonara

Name: Zucchini Carbonara
Yield: Serves 3 servings
Ingredients: 3.5 oz pancetta (100 g); 2 eggs; 2 zucchini; Parmesan cheese; 1/4 cup brandy (60 ml); 8.5 oz pasta (240 g); Salt, to taste

Simone Chiuchiolo @cook_24083663

Zucchini Carbonara

Simone Chiuchiolo @cook_24083663

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Ingredients

Serves 3 servings

3.5 ozpancetta (100 g)
2eggs
2zucchini
Parmesan cheese
1/4 cupbrandy (60 ml)
8.5 ozpasta (240 g)
Salt, to taste

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Steps

1

Cut the pancetta into small cubes and sauté in oil over low heat. Meanwhile, slice the zucchini very thinly into rounds.
2

Remove the pancetta and add the zucchini to the pancetta oil. Sauté, then deglaze with the brandy. Add salt and a couple of tablespoons of water to finish cooking.
3

Bring a pot of water to a boil and add the pasta with salt. Crack the eggs into a bowl and beat them together.
4

Add the crispy pancetta and cooked pasta to the zucchini, and toss to combine.
5

With the heat off, add the eggs and a handful of grated Parmesan cheese. Toss and serve the zucchini carbonara immediately.