I have a tendency to get on these food kicks where I will basically cook an ingredient to death. Carlo still groans about my lentil and chickpea kick when pretty much every meal for a week included either lentils or chickpeas (I think our stomachs are still groaning too ).
Due to our visit to Gilcrease farm and me picking the giant squash, last week turned into a squash fest with me making Zucchini Pesto Pancakes and a Ricotta Cheese and Zucchini Tart with Potato Crust. Despite having enough of both dishes to eat them for a dinner and then lunch the next day, we still had more squash in our fridge that needed to be cooked!
Luckily this recipe for Zucchini Carbonara, from the issue of Jaime Magazine that my sister brought me from Scotland, had been taunting me ever since I had returned from Texas. Every time I opened the magazine, it always seemed to fall open to this recipe and I just couldn’t resist the siren’s call any longer, especially with all that zucchini in the house!
Worried about testing our threshold of just how much zucchini one can possibly eat in a week, I’m happy to report that the lemon-infused sauce of the Zucchini Carbonara was so good that we kind of forgot that we had been on a squash binge for the previous few days. So if you too have overloaded on the summer bounty of zucchini, I highly recommend this pasta recipe to chase away your squash blues. The Zucchini Carbonara feeds 2 people and costs $2.11 per serving.
2 large eggs
1 ounce creme fraiche
1 ounce finely grated Parmesan
2 1/2 ounces smoked pancetta, cubed
1/4 red onion, sliced
1 small yellow squash
1 small zucchini, julienned
grated zest of 1 lemon
parsley or chives
dried spaghetti or linguine
Heat the olive oil in a sauce pan over medium-high and fry the pancetta to a crisp. Add¬†the onion to the pan and cook for around 2 more minutes. Lastly add the zucchini to the mix and cook long enough for the zucchini to wilt.
Beat the eggs together with the creme fraiche, lemon zest, freshly ground black pepper, and most of the grated Parmesan cheese.
If you don’t have any creme fraiche, but still want to make this recipe, you can substitute the sauce that I made for the Orrechietta Carbonara a few weeks ago. Just be sure to add the lemon zest.
Boil the spaghetti or linguine according to the packet directions, then drain the pasta and save some of the cooking water. Return the cooked pasta and a little bit of the pasta water to the pot and add the zucchini, pancetta, and onion mixture. Toss everything together and then pour over the egg mixture. Gently combine all of the ingredients and allow the sauce to thicken. Serve with a little more grated Parmesan and sprinkle with some chopped parsley or chives.