They say that love and cooking are based on chemistry and I couldn’t agree more.They say that love and cooking are based on chemistry and I couldn’t agree more.There are some ingredients that go together well and create beautiful flavours. And ofcourse I am talking about fresh zucchini from my nana’s garden, pancetta and heavycream. All these combined, create the perfect sauce for our turmeric and cardamom tagliatelle (I told you I am a fan) and gives us a true cooking masterpiece.
ZUCCHINI CARBONARA
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.