Bucatini Carbonara with Zucchini

Name: Bucatini Carbonara with Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 larges eggs; 1 garlic clove, finely chopped; 2 Tbsps olive oil; 170 grams sliced pancetta or bacon, cut into 1/4-inch-wide strips; 237 milliliters freshly grated Parmesan cheese; 0 teaspoons dried crushed red pepper; 118 milliliters whipping cream; 680 grams zucchini, thinly sliced

You can never have too many main course recipes, so give Bucatini Carbonara with Zucchini a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 345 calories, 14g of protein, and 30g of fat each. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up parmesan cheese, zucchini, olive oil, and a few other things to make it today. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain.

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Pancetta

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Slotted Spoon

Paper Towels

Frying Pan

Pour off all but 2 tablespoons drippings from skillet.

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Frying Pan

Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.

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Garlic

Pepper

Cream

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Frying Pan

Heat oil in heavy large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add zucchini; sauté until tender, stirring occasionally, about 10 minutes.

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Zucchini

Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead.

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Salt And Pepper

Pancetta

Zucchini

Cream

Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite.

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Pasta

Water

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Pot

Drain well. Return pasta to pot.

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Pasta

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Pot

Meanwhile, place eggs in their shell in small bowl.

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Egg

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Bowl

Add enough hot water to cover.

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Water

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.

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Cream

Egg

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Frying Pan

Whisk

Bowl

Mix in 1/2 cup Parmesan cheese.

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Parmesan

Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil).

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Pasta

Sauce

Add pancetta and zucchini and toss to heat through. Season with salt and pepper.

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Salt And Pepper

Pancetta

Zucchini

Serve, passing remaining cheese.

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Cheese

Equipment

Ingredients

Servings:

3larges

eggs 1

garlic clove, finely chopped 2Tbsps

olive oil 170grams

sliced pancetta or bacon, cut into 1/4-inch-wide strips 237milliliters

freshly grated Parmesan cheese 0teaspoons

dried crushed red pepper 118milliliters

whipping cream 680grams

zucchini, thinly sliced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Il Molino di Grace Solosangiovese Chianti Classico. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 22 dollars per bottle.