How to make carbonara di Zucchine ? It is very easy if you follow this recipe step by step!
400 grams of spaghetti alla chitarra ( straight shape spaghetti) or normal spaghetti from Gragnano (NO RONZONI, NO BARILLA!!).
3 organic zucchini
1 organic onion
3 spoon of a very good white dry wine (maybe an Umbrian grechetto?)
80 grams of Guanciale or a very good bacon, from Norcia, Umbria.
Do not use cubes bacon from the supermarket (you can find italian guanciale at a good butcher shop)
4 organic eggs yolk
8 tablespoons of Parmesan cheese salt and pepper organic extra virgin olive oil…
Cut into long slices (or circle slices) zucchini after they have been washed and dried. Sautè onions cutted in thin slices in to the suase pan with organic olive oil, when they turn brown add 3 spoon of white wine.
Than add the zucchini and cook for 5/10 minutes.
In another sausepan, sauteè without organic olive oil the Guanciale cutted in small cubes.
(If you use bacon add bacon into the onions sauteè )
When it is roast trush all the liquid fat and add to the zucchini.
Beat yolks with pepper, (no salt)
Grated the Parmesan cheese and beat it with some milk with a fork. in order to obtain a cream. Add salt and pepper.
Drain the pasta when it is cooked al dente (a minute before the time written in the pasta box) and pour it into the bowl first with zucchini, bacon and cheese cream. A good tip is to add 4 spoon of the water pasta at that point to have more cream:)
Only at the and add the organic eggs beaten yolks.
Serve spaghetti and finish with freshly ground black pepper.
Enjoy your meal!