Spaghetti alla Carbonara with Zucchini

A healthier, vegetarian version of the traditional spaghetti alla carbonara,

complemented with zucchini for a sweeter and more delicate taste 

Happy Monday! 

My Monday has been great so far. This morning I received an email from Honest Cooking Magazine saying that one of my recipe has been published on their magazine. You might remember this appetizer from a few weeks ago, the artichokes, pancetta and cheese cups. Check it out! 
Today's recipe is a traditional Italian pasta, the spaghetti alla carbonara, with a wholesome and vegetarian twist! If you love carbonara, but are skeptical about the deliciously sinful pancetta, and prefer a healthier alternative, this is the recipe for you. I replaced the pancetta with zucchini, for a sweeter and more delicate taste. A must-try!

Ingredients: serving 4

• 3 zucchini
• 2 tablespoons of olive oil
• 4 eggs
• 4 tablespoons of Parmesan cheese, freshly grated
• 12 oz of thick spaghetti (I use Barilla!)
• salt 

Preparation time: 25 minutes

Directions:
Step 1: Bring a large pot of salted water to a boil. When the water boils, cook the spaghetti as directed in the box.
Step 2: In a large skillet, cook over medium-high heat the zucchini cut in long sticks with the olive oil. Salt to taste. After the first minute, cover the skillet and cook for about 5 minutes until done.

Step 3: In a bowl, beat the eggs with a bit of salt.

Step 4: When the pasta is ready, drain and toss in the skillet with the zucchini. Add the eggs and the Parmesan cheese, and quickly mix the spaghetti with two forks until the eggs thicken and cook slightly, but are still soft.

Buon Appetito!

Spaghetti alla Carbonara

Spaghetti alla Carbonara: rich and creamy sauce and sinfully crispy pancetta. You will love it!

From my list of traditional Italian pasta recipes cannot miss the Spaghetti alla Carbonara.
With its simple and tasty ingredients, the carbonara is a favorite pasta for many. How can you not love this delightful dish, with its rich and creamy sauce and sinfully crispy pancetta? And did I forget to mention it only takes 20 minutes to cook? I know, perfetto!
The traditional method to prepare this pasta requires to pour the raw egg mixture over the spaghetti, off the stove, letting only the heat of the pasta partially cook the eggs. I don't particularly like runny and uncooked eggs. So when I make carbonara, I let the pan sit over medium heat  and very quickly mix the spaghetti with the egg mixture. You need to be really quick, thou. And don't let it cook for too long! The sauce coats completely the spaghetti, while the eggs stay soft and moist, mostly cooked but not runny ... just perfect :)
Easy, right?? Here is the whole recipe:


Ingredients: serving 4 people

• 2.5 oz of pancetta or bacon in thick slices, cut in cubes or strips
• 4 eggs
• 1/2 cup of freshly grated Parmesan cheese
• 2 tablespoons of heavy cream (optional)
• olive oil
• salt
• 12 oz spaghetti

Preparation time: about 20 minutes

Directions:


Step 1: Bring to boil a large pot of salted water, and cook the spaghetti when it boils.
In a large saucepan, heat a little bit of olive oil with the pancetta. Let cook, stirring occasionally until it's nice and crispy. Turn off the heat when ready.

Step 2: In a bowl, break the eggs, add a little bit of salt and pepper (not too much, because the bacon is salty), half of the Parmesan cheese and the cream if you like to use it. Whisk until well blended.

Step 3: When the spaghetti are cooked al dente, drain and toss in the saucepan with the pancetta. Turn the heat back on to medium. Add the egg mixture, and quickly mix the spaghetti with two forks until the eggs thicken and cook slightly, but are still soft.

Serve immediately, sprinkling with the rest of the Parmesan cheese.
Let me know what you think. And please, share your pictures! I'm always very excited to see your work!

Enjoy!