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Spaghetti Carbonara with Zuchinni (alla Carbonara con Zucchine)

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(Recipe ID: 180)

Serves 6

Preparation time: 15 minutes; Cook time: 15 minutes

Source: Vito De Carolis

Classic Carbonara sauce with pasta and zucchini.  A test of your "inner" Italian cook.


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  • 1 pound Spaghetti pasta *

    Garofalo - suggested

  • 1 pound Medium zucchini, diced
  • 1 Thick slice of bacon (about 4 ounces)
  • 3 tablespoons Unsalted butter
  • 4 Egg yolks
  • 2 tablespoons Pecorino cheese, grated
  • 2 Tablespoons Parmesan cheese, grated
  • 2 tablespoons Heavy cream
  • Fine sea salt and green peppercorn, freshly gound to taste *
  • 4 tablespoons Coarse sea salt *
  • 1 1/2 gallons Cold water


  1. In a large saucepan on medium heat, melt the butter and fry the bacon until the meat has rendered it's fat; then add the zucchini and cook for 6 minutes over a medium high heat.
  2. Add fine sea salt to taste.
  3. In a large bowl, mix with a whip the yolks, heavy cream, and the cheese seasoning with fine sea salt and the freshly ground green peppercorn.
  4. In a large pot, bring 1 1/2 gallons of water to a rolling boil.  Add the coarse sea salt (4 tablespoons) and the pasta and cook until it is al dente.
  5. Drain well in a colander and add immediately to the bowl with cream sauce.
  6. Re-heat the zucchini and toss with the spaghetti, mix well and serve immediately.

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