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ZUCCHINI CARBONARA

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Total Time:15 minutes
Servings: 4

Ingredients

  • 500  gr Ilis turmeric and cardamom tagliatelle
  • 140 gr pancetta or bacon (piece) cut in cubes
  • 4 medium zucchini (grated)
  • 2 garlic cloves (mashed)
  • 2 egg  yolks
  • ⅔ cup  heavy cream
  • 2 tbsp  grated Parmesan

Instructions

  • In a hot non stick pan, cook the pancetta (both sides) until it gets crispy. Add the grated zucchini, the garlic, salt and pepper and let them cook for about 8minutes (we want the zucchini to cook well).
  • In the meantime, in a big pot add water and salt and cook the pasta al dente.When cooked, keep 2-3 tbsp of pasta and then move the pasta from the pot tothe pan.
  • Remove the pan from the stove and add the egg yolks, the heavy cream andthe pasta water until you get a nice, thick sauce.
  • Serve with grated Parmesan

Notes

Leave the pasta to cook for 4-5 minutes before adding the egg yolks otherwiseLeave the pasta to cook for 4-5 minutes before adding the egg yolks otherwisethey will cook.