Carbonara meets primavera in this vegetarian pasta all'ortolana which is filled with zucchini and tossed with an egg-based sauce that is thick, creamy, and completely indulgent.
Yield: 4-6 servings
Ingredients
1 lb spaghetti
salt and black pepper
1 lb zucchini
¼ cup olive oil
1 onion, thinly sliced
1 garlic clove, thinly sliced
2 eggs + 4 egg yolks
1 cup finely grated Parmesan cheese
½ cup finely grated pecorino cheese
basil, torn
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve ½ cup of the cooking water. Set aside.
Meanwhile, trim the zucchini and cut the flesh into strips. Heat the olive oil in a large skillet and saute the zucchini and onion together over medium high heat until golden. Add in the garlic and cook for another minute.
In a small bowl, whisk together the eggs, egg yolks, and cheeses. Season to taste with black pepper.
Pour the reserved pasta water into the pan with the zucchini. Add the spaghetti to the pan and mix to combine. Working quickly, remove the pan from the heat and stir in the egg and cheese mixture, tossing continuously so that the eggs don't scramble but heat enough to form a sauce. Season to taste with salt and black pepper. Garnish with basil before serving.