My Style Carbonara

Name: My Style Carbonara
Total time: 1200 s
Yield: 2 people
Ingredients: 5.3 oz casarecce pasta (about 150 grams); 2 egg yolks; 1 slice pancetta; 1 heaping tablespoon grated Parmesan cheese; 1 heaping tablespoon grated Pecorino cheese; 4 very fresh squash blossoms or zucchini flowers; 1 shallot; Salt and black pepper, to taste

Nunzia Marzocco @Nunziamarzocco68

Spaghetti have always been my family's favorite dish. When I was a child, I remember my mom making carbonara for us with fresh eggs she bought from a trusted farmer. I've changed the recipe a bit by adding very fresh squash blossoms and swapping the spaghetti for casarecce pasta.

Nunzia Marzocco @Nunziamarzocco68

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Ingredients

20 minutes

2 people

5.3 ozcasarecce pasta (about 150 grams)
2egg yolks
1 slicepancetta
1heaping tablespoon grated Parmesan cheese
1heaping tablespoon grated Pecorino cheese
4very fresh squash blossoms or zucchini flowers
1shallot
Salt and black pepper, to taste

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Steps

20 minutes

1

Gently wash and dry the squash blossoms. Remove the central pistils and slice the blossoms into strips.
2

Cut the pancetta into small cubes and cook in a small skillet until the fat has rendered. Transfer the pancetta cubes to a small bowl and set aside.
3

In the same skillet, using the pancetta fat, sauté the shallot until golden. Add the squash blossoms and cook until softened, then set aside for a moment.
4

Beat the egg yolks with the grated cheeses, reserving a little cheese for serving.
5

Cook the pasta in plenty of salted water. When al dente, transfer it to the skillet with the squash blossoms. Add the pancetta cubes and the beaten egg yolks, along with a few tablespoons of pasta cooking water.
6

Toss everything together to create a creamy sauce. Serve topped with the remaining Parmesan and Pecorino cheese and a sprinkle of black pepper.