Name: Spaghetti alla Carbonara With Zucchini
Yield: Serves 4–6
Ingredients: 8 ounces small zucchini; 2 Tbsp. butter; 2 Tbsp. extra-virgin olive oil; 4 ounces pancetta, cut into strips 1 inch long and ⅛ inch thick; ⅔ cup dry white wine; Salt; 1 pound spaghetti; 4 large egg yolks; 3 Tbsp. freshly grated Parmigiano-Reggiano; 1 Tbsp. freshly grated Pecorino Romano; 1 Tbsp. finely chopped Italian flat-leaf parsley; Freshly ground black pepper

A bowl of spaghetti with quartered zucchini pancetta Parmigiana and chopped parsley with a glass of white wine.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce. Their sweetness mellows the normally robust flavor of this dish. As in the original, the raw eggs are cooked only by tossing with the hot pasta. Use very fresh eggs, or do not do this at all if you are concerned about eating raw eggs. In this version, as well as in the original, I like to use only the yolks, which makes a thicker, richer sauce.

This recipe was excerpted from ‘Every Night Italian' by Giuliano Hazan. Buy the full book on Amazon. See more of Giuliano Hazan’s favorite pastas →

Recipe information

Yield
Serves 4–6

Ingredients

8 ounces small zucchini

2 Tbsp. butter

2 Tbsp. extra-virgin olive oil

4 ounces pancetta, cut into strips 1 inch long and ⅛ inch thick

⅔ cup dry white wine

Salt

1 pound spaghetti

4 large egg yolks

3 Tbsp. freshly grated Parmigiano-Reggiano

1 Tbsp. freshly grated Pecorino Romano

1 Tbsp. finely chopped Italian flat-leaf parsley

Freshly ground black pepper

Preparation

Step 1
Fill a pot for the pasta with at least 4 quarts water and place it over high heat.
Step 2
Rinse the zucchini (soaking them in cold water will help loosen the dirt if they feel very gritty) and cut into ½-inch dice.
Step 3
Heat the butter and olive oil in a small saute pan over medium-high heat until the butter is melted. Add the pancetta and cook until it is nicely browned but not crisp. Add the zucchini and continue sautéing until it is tender and lightly browned. Add the white wine and continue cooking until it is reduced by half. Remove from the heat and set aside.
Step 4
When the pasta water has come to a boil, add 1 Tbsp. salt and the pasta, stirring until all the strands have submerged.
Step 5
In a large serving bowl, lightly beat the egg yolks with both cheeses, the parsley, a pinch of salt, and several grindings of the pepper mill.
Step 6
When the pasta is al dente, set the pan with the pancetta and zucchini over high heat. Drain the pasta and immediately add it to the egg mixture. Toss until it is thoroughly mixed, then add the pancetta and zucchini and toss again. Serve at once.

Excerpted from Every Night Italian by Giuliano Hazan. Excerpted with the permission of Scribner, a Division of Simon & Schuster, Inc. Copyright © 2000 by Giuliano Hazan. Buy the full book from Amazon or Simon & Schuster.