BUCATINI CARBONARA WITH ZUCCHINI
Categories Milk/Cream Pasta Vegetable Appetizer Sauté Parmesan Bacon Zucchini Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.
- Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.
- Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.
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M JIHAD
[email protected]This is the best carbonara I've ever had! The zucchini adds a unique flavor that really makes the dish.
Saucyy Beans
[email protected]I love that this recipe is so versatile. You can add different vegetables or proteins to it to change up the flavor.
Kasaato Israel
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. My kids loved the zucchini and didn't even realize they were eating it.
Techno Rivera
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this dish. The zucchini was cooked perfectly and added a nice crunch.
Joseph Bland
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Lickmynoots
[email protected]I would have liked more zucchini in the dish. It got lost a bit among the other ingredients.
Vivian Ryan
[email protected]Overall, I enjoyed this dish. It's a great way to use up zucchini from the garden.
Anurag Tharu
[email protected]The sauce was a little too rich for my taste. I think I'll use less pancetta next time.
Martin slinxx
[email protected]I thought the zucchini was a bit bland. Maybe next time I'll try roasting it before adding it to the pasta.
RAYYAN Wahab
[email protected]5/5 stars! This recipe is a keeper. It's quick and easy to make, and the results are delicious. I highly recommend it.
Jayden Guevara
[email protected]This is my new favorite pasta dish! The combination of flavors and textures is amazing. I will definitely be making it again.
Tika ram Bhattarai
[email protected]I love how the zucchini and pancetta complement each other in this dish. The zucchini is cooked perfectly - still has a slight crunch.
ABRAR Enter
[email protected]Easy to follow recipe, even for a beginner like me. The dish turned out creamy and flavorful. The zucchini gave it a nice twist.
Chandra Bahadura
[email protected]This carbonara was a hit with my family! The zucchini added a nice freshness and crunch. My husband, who is usually not a fan of zucchini, loved it.