Zucchini Carbonara
- 6 small or 4 large zucchini
- 2 egg yolks, beaten
- ¼ cup heavy cream or coconut milk
- ½ teaspoon black pepper
- ¼ pound pancetta (or bacon) cut into small pieces
- finely chopped parsley or basil for garnish
- olive oil for sautéing
- salt to taste
Instructions:
Traditional Italian Pasta alla Carbonara combines pasta with a lip-smacking sauce of cream, barely cooked egg yolks, parmigiano-reggiano cheese and pancetta.
- Whisk together egg yolks, cream/coconut milk and pepper. Set aside.
- Heat two skillets over medium heat. In one, heat several tablespoons of olive oil and add zucchini. Sauté for about five minutes until just soft and lightly browned.
- Simultaneously in the second pan, cook pancetta until crispy. Spoon the cooked pancetta into the bowl with the eggs then drizzle the mixture on top of the zucchini.
- Stir while the heat gently warms and thickens the sauce. Make sure to remove from heat before eggs take on a scrambled look.
- Garnish with parsley or basil and salt to taste.