Carbonara is a legendary Roman pasta dish. Here's a version that includes sautéed zucchini. It's meat-free yet every bit as delicious as the original version.
5 tablespoons extra-virgin olive oil, more less as you like it..
1 garlic clove, peeled
1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
preferably fresh from the garden. I used Seeds from Italy and grew my own. But if you can't do this go to the local farmers market.
2 large eggs, room temperature
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 ounces spaghetti
6 large fresh basil leaves, torn into pieces, divided
Preparation Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic if your wish.
Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).
Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.
yield: Makes 4 to 6 servings
Check out the perfect pasta bowl
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