Carbonara Guanciale e Zucchine |Courgettes and Bacon Carbonara Recipe

Name: Carbonara Guanciale e Zucchine | Courgettes and Bacon Carbonara Recipe
Total time: 2400 s
Yield: 2 servings
Cuisine: British
Ingredients: 160 g Linguine or long pasta; 200 g Zucchine; 100 g Guanciale; 1 Free range yolk; 1 Free range egg; 140 g Pecorino (to be grated); to taste Extra virgin olive oil; to taste Salt; to taste Black pepper

Massi Chef Channel @massichefchannel

Ireland

Try this very simple, tasty and creamy pasta.
#zucchine and bacon #carbonara
#carbonarazucchineguanciale
#massichefchannel

Massi Chef Channel @massichefchannel

Ireland

Try this very simple, tasty and creamy pasta.
#zucchine and bacon #carbonara
#carbonarazucchineguanciale
#massichefchannel

Saved

Ingredients

40 mins

2 servings

160 gLinguine or long pasta
200 gZucchine
100 gGuanciale
1Free range yolk
1Free range egg
140 gPecorino (to be grated)
to tasteExtra virgin olive oil
to tasteSalt
to tasteBlack pepper

Saved

Steps

40 mins

1

Pan fry the guanciale then set aside. Do not use oil, let it release its own fat.
2

Wash and peel the Zucchine (courgettes), then cut them into sticks and make small cubes from them. In a saucepan, heat the olive oil,add garlic and the zucchini, sprinkle Salt and pepper then cook over medium heat for about 10mins.
3

Pour the yolks and an egg together with pecorino and parmigiano cheese into a bowl, add pepper and mix with a whisk or fork then set aside
4

Meanwhile, cook the pasta for the time indicated on the package
5

Pour some pasta cooking water into egg mixture to obtain a creamy mixture. Drain the pasta then combine with the egg mixture and zucchini.
6

Serve the zucchini carbonara pasta garnishing the dishes with Crispy guanciale.
7

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