Penne carbonara with zucchini
6 servings
20 minutes
Penne carbonara with zucchini is an original interpretation of the classic Italian dish, bringing freshness and lightness thanks to tender young zucchinis. Traditional carbonara originates from Rome and is famous for its rich creamy sauce with bacon and parmesan. In this version, zucchinis add a pleasant texture while thyme provides a subtle aroma. The creamy sauce perfectly envelops the pasta, creating a harmonious flavor where creamy tenderness intertwines with the salty hint of bacon and the light spiciness of pepper. The dish is suitable for a cozy family dinner as well as special occasions, reminding one of sunny Italy and its gastronomic wealth. It pairs wonderfully with white wine and fresh salad, making the meal complete and exquisite.
1
Bring salted water to a boil in a large pot.
- Salt: to taste
2
Cut the zucchini in half lengthwise, then into quarters. Remove and discard all the fluffy centers, and cut the zucchini at an angle into pieces roughly the same size and shape as penne.
3
Add penne to boiling water in a pot and cook according to the package instructions.
- Penne: 500 g
4
To prepare the creamy carbonara sauce, place the yolks in a bowl, add cream, grate half of the parmesan and mix everything with a fork. Season lightly with sea salt and black pepper and set aside.
- Egg yolk: 4 pieces
- Cream 20% fat: 100 ml
- Parmesan (Parmigiano Reggiano): 60 g
- Salt: to taste
- Ground black pepper: to taste
5
Heat a very large skillet and add some olive oil. Slice the bacon and fry until dark brown and crispy.
- Olive oil: 30 ml
- Bacon: 6 pieces
6
Add slices of zucchini to the pan and 2 large pinches of black pepper. Sprinkle with thyme leaves, mix everything to coat the zucchini in delicious bacon-flavored oil, and fry until golden and slightly softened.
- Baby courgettes: 3 pieces
- Ground black pepper: to taste
- Fresh thyme: 15 g
7
Next, you need to work quickly. Once the pasta is cooked, drain the water, leaving a bit of the cooking water. Immediately place the pasta in the pan with zucchini and bacon, then remove from heat and add a ladle of the remaining cooking water and cream sauce. Mix quickly.
- Cream 20% fat: 100 ml
- Penne: 500 g
8
Grate the remaining parmesan and add a bit more pasta cooking water if needed to make the sauce silky and shiny. Quickly taste and season if necessary. Serve immediately.
- Parmesan (Parmigiano Reggiano): 60 g