John Myers
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Zuchini Carbonara
The perfect zuchini carbonara recipe with a picture and simple step-by-step instructions.
for the zucchini
- 10 Discs Mixed with bacon (breakfast bacon)
- 1 Size Zuchini – halved and thinly sliced
- 1 shot Olive oil
- 1 pinch Pepper, thyme
for the carbonara
- 4 piece Egg yolk
- 100 ml Cream
- 50 g Freshly grated Parmesan or Grana Padano
- 1 Small cup Pasta water
- 1 Small cup Herbal salt and pepper
- Boil the pasta “all dente”, skim off a cup of the cooking water, drain and set aside.
- Using a whisk the egg yolks; Mix the cream and cheese well, season and set aside.
- Fry the bacon in a large pan in a little olive oil and set aside. Fry the zucchini in the frying fat until they are golden-brown and soft. Season to taste with pepper and thyme. Grind the bacon and sprinkle over it. Put the noodles in the pan, remove them from the hotplate, add the sauce and a little cooking water and mix quickly until the sauce is shiny. Add a little more water if necessary.
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