Zucchini Pasta Carbonara

Name: Zucchini Pasta Carbonara
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 serving Salt; 340 grams egg noodles; 2 Tbsps extra virgin olive oil; 1 teaspoon butter; 113 grams prosciutto, thinly sliced; 1 yellow onion, chopped; 3 cloves garlic, minced; 3 summer squash, yielding 4 cups chopped squash; 1 serving Salt and pepper; 4 eggs; 237 milliliters grated Parmesan cheese (plus more for topping); 1 teaspoon lemon zest; 118 milliliters basil leaves, sliced thin

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Zucchini Pasta Carbonaran at home. For $3.09 per serving, you get a main course that serves 4. One serving contains 715 calories, 32g of protein, and 34g of fat. Head to the store and pick up onion, prosciutto, basil leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the pasta cooking water: To cook the pasta, bring a large pot of water to a boil. Salt the water (one tablespoon of salt for 2 quarts of water).

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

Brown the prosciutto: As the water for the pasta is heating, prep your vegetables and heat olive oil and butter on medium high in a large sauté pan.

Ingredients you will need

Prosciutto

Vegetable

Olive Oil

Butter

Pasta

Water

Equipment you will use

Frying Pan

Working in batches, lay pieces of sliced prosciutto down in the pan. Fry gently on both sides until just lightly browned (no more than a minute, more likely 30 seconds each side, the prosciutto is very thin), remove from pan with tongs or a slotted spoon to a paper towel-lined plate to drain.

Ingredients you will need

Prosciutto

Equipment you will use

Slotted Spoon

Paper Towels

Tongs

Frying Pan

Once cool, tear into bite-sized pieces. Reserve oil in the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pasta to boiling salted water. The pasta should take about 10-12 minutes to cook until al dente (cooked but still a bit firm), which is just about the right amount of time you'll need to cook the vegetables. Cook with a rolling boil, uncovered.

Ingredients you will need

Vegetable

Pasta

Water

Sauté onions, garlic, summer squash: While the pasta is cooking, add the onions, garlic, and summer squash to the sauté pan that you had used to cook the prosciutto. The heat should be medium high.

Ingredients you will need

Summer Squash

Prosciutto

Garlic

Onion

Pasta

Equipment you will use

Frying Pan

Stir the vegetables so that they are all coated with oil from the pan, then spread them out in the pan, generously salt and pepper them. Cook until they are just lightly browned, stirring only occasionally.

Ingredients you will need

Salt And Pepper

Vegetable

Spread

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat.

Beat the eggs, add Parmesan and lemon zest: In a medium bowl, beat the eggs and mix in the grated Parmesan and lemon zest.

Ingredients you will need

Lemon Zest

Parmesan

Egg

Equipment you will use

Bowl

Add cooked pasta to vegetables, stir in egg mixture: When the pasta is ready, reserve 1/2 cup of the cooking liquid, then drain the pasta.

Ingredients you will need

Pasta

Vegetable

Egg

Add the pasta to the squash and onions (or add the veggies to the pasta, depending on the size of your pans).

Ingredients you will need

Onion

Squash

Pasta

Pour the egg, Parmesan, lemon zest mixture over the pasta mixture and quickly stir in with a wooden spoon. The heat from the pasta will sufficiently cook the eggs.

Ingredients you will need

Lemon Zest

Parmesan

Pasta

Egg

Equipment you will use

Wooden Spoon

Add a little of the reserved pasta cooking water if it looks a little dry. Stir in the prosciutto and basil.

Ingredients you will need

Prosciutto

Basil

Pasta

Water

Garnish with more basil and grated Parmesan.

Ingredients you will need

Parmesan

Basil

Equipment

Ingredients

Servings:

1serving

Salt 340grams

egg noodles 2Tbsps

extra virgin olive oil 1teaspoon

butter 113grams

prosciutto, thinly sliced 1

yellow onion, chopped 3cloves

garlic, minced 3

summer squash, yielding 4 cups chopped squash 1serving

Salt and pepper 4

eggs 237milliliters

grated Parmesan cheese (plus more for topping)1teaspoon

lemon zest 118milliliters

basil leaves, sliced thin

Recommended wine: Frascati, Chablis, Pinot Grigio

Frascati, Chablis, and Pinot Grigio are great choices for Pasta Carbonara. A crisp dry white wine balances out the richness of a creamy carbonara. Frascati is a Roman wine, which makes it an especially fitting choice to the Roman dish. The Principe Pallavicini Poggio Verde Frascati Superiore with a 4.3 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.