Pasta Carbonara with Zucchini
New Media Publishing / Photography: Flat Art Studios.com
Provided by: Mark Bittman
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped bacon (about 4 ounces)
- 1 pound zucchini, thinly sliced
- freshly ground black pepper
- 1 pound linguine or other long pasta
- 2 eggs
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup chopped fresh mint or basil leaves
- Bring a large pot of water to a boil and salt it. Put the oil and bacon in a large skillet over medium heat. Cook, stirring occasionally, until nicely browned, about 10 minutes. Remove the bacon with a slotted spoon and add the zucchini to the pan. Turn the heat to medium-high and cook, stirring occasionally, until the zucchini is very tender and lightly browned, 10 to 15 minutes. Sprinkle with salt and pepper and turn off the heat.
- Cook the pasta in the boiling water until tender but not mushy. Meanwhile, warm a large bowl over medium heat and beat the eggs in it. Stir in 1/2 cup Parmesan and the bacon.
- When the pasta is done, drain it, reserving a bit of the cooking water. Immediately combine the pasta with the egg mixture, tossing until the egg is cooked. Add the zucchini and its juices, and toss again. If the mixture is dry (unlikely), add a little pasta-cooking water. Taste and adjust the seasoning, then add black pepper (you want a lot), the herb, and some more Parmesan to taste.