Zucchini Carbonara For Two Vegetarian Recipes

ZUCCHINI CARBONARA FOR TWO(VEGETARIAN)

Steps:

• Cook pasta in lots of boiling salted water for 6 minutes.
• Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.
• Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.
• Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.
• Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.
• Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!

ZUCCHINI CARBONARA FROM JAMIE OLIVER (JAMIE AT HOME)

Steps:

• Put a large pan of salted water on to boil.
• Slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
• Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
• Heat a very large frying pan (a 14-inch is a good start), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp.
• Your water will now be boiling, so add the penne to the pan with the salted water and cook according to the package instructions.
• Add the zucchini slices and 2 big pinches of black pepper to the skillet with the bacon or pancetta, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
• When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.).
• While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.

SPAGHETTI CARBONARA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.