This is a variation on the traditional Spaghetti alla Carbonara. I don’t honestly think any anyone from Lazio would add a vegetable to the recipe. It is, though, delicious and helps use some of the very many zucchini I am harvesting at the moment.
Add 2 or 3 small zucchini per person, cut lengthways into wedges to pancetta and some good olive oil in a heavy pan. Cook for about 5 – 7 minutes until the pancetta is golden and the fat is running, the zucchini will take on the wonderful flavour from the oil. Add a splash of white wine and allow to evaporate.
In a separate bowl beat a egg for each person, add grated Parmigiano cheese, salt and pepper and a couple of gloves of garlic crushed. Cook some spaghetti in plenty of salted boiling water. When cooked, drain quickly, return to the hot pan, add the pancetta mixture and the egg mixture. Stir well. The heat from the pasta will cook the egg.
Serve with extra Parmigiano cheese.
From an idea by Jamie Oliver (using asparagus)