Post by braided-rug on May 1, 2006 11:30:38 GMT 10
A seasonal twist on everybody's favourite pasta alla carbonara, using zucchini instead of bacon. The principle remains the same: the heat of the freshly drained pasta cooks the eggs and cheese into a creamy sauce.
200g fine egg tagliatelle or penne 2 zucchini 3 fresh egg yolks 3 tbsp parmesan, grated 1 tbsp lemon zest, grated 1/2 tsp sea salt Black pepper, coarsely ground 2 tbsp flat-leaf parsley
Cook the pasta in plenty of boiling, salted water until almost cooked, probably about 6 minutes. Trim the zucchini and cut lengthwise into thick slices, then into small dice. Add the zucchini to the pasta water for the final 2 mins of cooking time.
Beat the egg yolks in a heatproof bowl. Beat in the cheese, lemon zest and sea salt until creamy.
Drain the pasta and zucchini and immediately add to the egg mixture, tossing quickly until well-coated. Season with pepper and serve on two warmed dinner plates or pasta bowls. Scatter with parsley leaves.
julieann: A long while back you posted a recipe for Easy Sauce by Reg and Jack Absalom, I just wanted to say thank you so much, and to mention that it is pretty good for making tomato relish. I am an Aussie living in the USA. No easy access to Ezy Sauce.JulieAnn
Sept 19, 2015 1:25:44 GMT 10
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