Spaghetti Carbonara with Zucchini

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)


2 responses to “Spaghetti Carbonara with Zucchini

  1. Sounds wonderful! A friend recently ate spaghetti carbonara at a restaurant in California that included peas. I don’t know if that’s heard of anywhere in Italy either, but he loved it. I can’t wait to try this variation!

    • As you know the Italians like their food simple so usually there are no variations on traditional recipes. As other nationalities often just eat a pasta dish not as a primo (first course) but as their main course they want to add other indredients. when I’m alone I often jsut eat a pasta dish so I’m happy to experiment but I wouldn’t dream of offering my Italian friends these variations. The exception to this is Pesto sauce which in Liguria is usually cooked with potatoes and green beans (I sometimes use zucchini instead if that is what I have).

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