Spaghetti alla Carbonara With Zucchini Recipe | Epicurious
Diced zucchini provide a delicious variation of this classic Roman pasta sauce. This variation on Spaghetti alla Carbonara is a favorite of Giuliano Hazan.
Keywords
- cookbooks
- italian
- weeknight meals
- spaghetti
- zucchini
- quick
- easy
- dinner
- main
- pancetta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 8 ounces small zucchini
- 2 Tbsp. butter
- 2 Tbsp. extra-virgin olive oil
- 4 ounces pancetta, cut into strips 1 inch long and ⅛ inch thick
- ⅔ cup dry white wine
- Salt
- 1 pound spaghetti
- 4 large egg yolks
- 3 Tbsp. freshly grated Parmigiano-Reggiano
- 1 Tbsp. freshly grated Pecorino Romano
- 1 Tbsp. finely chopped Italian flat-leaf parsley
- Freshly ground black pepper
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