This dish which has zucchini as its focus—is simply amazing when made in midsummer with tender, crisp squash, but it isn’t half bad even when made in midwinter with a limp vegetable that’s traveled halfway around the world to get to your table. Either way, it is an unusual use for zucchini, which here substitutes for meat in a kind of vegetarian spaghetti carbonara, the rich pasta dish featuring eggs, bacon, and Parmigiano-Reggiano. Made with zucchini instead of bacon, the dish becomes a little less fat-laden, obviously, but it is still rich and delicious.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
3
3 or 4
2
1
1
1
Need to make a substitution?
Preparation
Step 1
Bring a large pot of water to a boil and salt it. Put the olive oil in a 10- or 12-inch skillet over medium-high heat. A minute later, add the zucchini; cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
Step 2
Meanwhile, beat the eggs and 1/2 cup of the Parmigiano-Reggiano together. Add the pasta to the boiling water and cook until it is tender but firm. When it is done, drain it and combine it immediately with the egg-cheese mixture, tossing until the egg appears cooked. Stir in the zucchini, then taste and add more salt and pepper if necessary.
Step 3
Toss in the herb and serve immediately, passing the remaining Parmigiano-Reggiano at the table.
Variation
Step 4
Fettuccine Alfredo: Omit the zucchini. Just toss the pasta (preferably fettuccine) with eggs, cheese, and enough heavy cream to bind the sauce. Best served as a small first course for 6 to 8.