Spaghetti alla Carbonara di Zucchine

Name: Spaghetti alla Carbonara di Zucchine
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 3 zucchini; 3 egg yolks; 80 g Pecorino Romano; 1 tsp black pepper; 2 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti alla Carbonara di Zucchine hails from the sunlit kitchens of Rome, where summer's bounty is embraced with gusto. This dish captures the essence of Italian seasonal cooking, drawing inspiration from the classic carbonara, yet celebrating the simplicity and freshness of zucchini at its peak. Traditionally prepared in Roman pans, it is a staple of warm-weather dining, perfect for a leisurely lunch or an al fresco dinner.

Each bite offers a harmonious blend of creamy egg yolks and sharp Pecorino Romano, with the zucchini lending a delicate, vegetal sweetness and tender texture. Black pepper adds a gentle heat, balanced by the smoothness of olive oil, while a whisper of fine sea salt enhances the flavors without overpowering them. This is summer on a plate, where every ingredient sings in perfect harmony.

Ingredients

400 gspaghetti
3zucchini
3egg yolks
80 gPecorino Romano
1 tspblack pepper
2 tbspolive oil
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the spaghetti as it cooks, enhancing the overall flavor of the dish.
While the water is coming to a boil, prepare the zucchini by washing and slicing them into thin rounds. Heat 2 tablespoons of olive oil in a wide pan over medium heat. Add the zucchini slices to the pan and sauté them until they become golden and tender, stirring occasionally to ensure even cooking.
In a separate bowl, combine 3 egg yolks with 80 g of finely grated Pecorino Romano and 1 teaspoon of black pepper. Mix until you have a smooth, creamy paste. This will form the base of your carbonara sauce, providing richness and flavor.
Once the water is boiling, add 400 g of spaghetti to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. Before draining, reserve a cup of the starchy pasta water, which will be used to adjust the consistency of the sauce.
With the zucchini cooked and the pasta drained, return the wide pan with zucchini to low heat. Add the cooked spaghetti to the pan, tossing to combine. Remove the pan from the heat and quickly add the egg and cheese mixture, stirring vigorously to coat the pasta and zucchini. The residual heat will gently cook the eggs, creating a creamy sauce.
If the sauce is too thick, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency. Taste for seasoning and adjust with more salt if necessary. Serve the Spaghetti alla Carbonara di Zucchine hot, garnished with additional Pecorino Romano and black pepper if desired.