Zucchini Orecchiette Carbonara
This post was originally published in August 2014. Updated here with new images.
With just a few more weeks of summer left, I'm sure I'll soon be missing the light, refreshing zucchini flavor, but for now, I'm going to continue my creativity.
Last week's riff on a traditional dish was Spaghetti Carbonara. I've mentioned before my distinct dislike of peas, so, what better way to improve an otherwise delicious dish than to ditch the peas for one of my favorite vegetables - zucchini?!
Update: I’m happy to share that year’s after this recipe’s creation, it was still a hit - including with our 3 year old, who even ate all of the zucchini.
Serves 2-3
Ingredients
- 1 1/3 c dry orecchiette
- 1 tbsp butter
- 3 slices bacon, chopped into small pieces
- 3 garlic cloves, minced
- 2 small zucchini, seeded and chopped
- 2 medium eggs
- 1/4 c half & half
- 1/2 c Parmesan, grated, plus more to serve
- 2 tsp ground black pepper
Instructions
- Bring a large pot of well-salted water to a boil.
- While water is heating, mix eggs, Parmesan, half & half and pepper in a small bowl, and set aside.
- Add pasta to boiling water.
- While pasta is boiling, melt butter in a large saute pan, and cook bacon over medium high heat until beginning to brown. Add garlic and zucchini. Sauté until zucchini softens.
- Drain pasta, reserving 1/2 c pasta water. Add drained pasta to zucchini mixture and reduce heat to low.
- Add 4 tbsp pasta water to egg mixture, stirring constantly.
- Add egg mixture to zucchini and pasta, stirring constantly so that egg cooks but doesn't scramble.
- Top with additional Parmesan and serve.
