To make an authentic carbonara sauce, you need eggs and Parmesan.
I repeat, YOU DO NOT NEED HEAVY CREAM.
As much as we love cream, it'll just overpower everything.
Ingredients of Carbonara Guanciale e Zucchine | Courgettes and Bacon Carbonara Recipe
- You need 160 g of Linguine or long pasta.
- It's 200 g of Zucchine.
- It's 100 g of Guanciale.
- You need 1 of Free range yolk.
- It's 1 of Free range egg.
- Prepare 140 g of Pecorino (to be grated).
- It's to taste of Extra virgin olive oil.
- Prepare to taste of Salt.
- Prepare to taste of Black pepper.
Carbonara Guanciale e Zucchine | Courgettes and Bacon Carbonara Recipe instructions
- Pan fry the guanciale then set aside. Do not use oil, let it release its own fat..
- Wash and peel the Zucchine (courgettes), then cut them into sticks and make small cubes from them. In a saucepan, heat the olive oil,add garlic and the zucchini, sprinkle Salt and pepper then cook over medium heat for about 10mins..
- Pour the yolks and an egg together with pecorino and parmigiano cheese into a bowl, add pepper and mix with a whisk or fork then set aside.
- Meanwhile, cook the pasta for the time indicated on the package.
- Pour some pasta cooking water into egg mixture to obtain a creamy mixture. Drain the pasta then combine with the egg mixture and zucchini..
- Serve the zucchini carbonara pasta garnishing the dishes with Crispy guanciale..
- Buon Appetito! You can find me on Youtube. Massi Chef Channel and don’t forget to subscribe 👨🍳.
I will definitely be making this again! Or not - because it turns out the Italians don't use good old streaky for carbonara, they prefer pancetta, which is dry cured, generally unsmoked, and usually comes in slabs rather than mimsy little slices. Pasta Carbonara recipe is a simple Italian pasta recipe with egg, hard cheese, pancetta and pepper. Put a large saucepan of water on to boil. Guanciale: Guanciale — Italian cured pork cheek — is the type of bacon traditionally used in this dish.
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