This dish is on my top ten favourite food list, no doubt about it. It’s easy, delicious and it has both bite and kick to it. Make sure you follow the instructions exactly so you don’t end up with Pasta and scrambled eggs.
Ingredients
2 small squash /zucchini (or 1 1/2 big sized)
100 grams of bacon
1 small handful of thyme
500 grams of Spaghetti
4 egg yolks
1 deciliter of cream (18%)
1 handful of grated Parmesan/Pecorino
Salt and Pepper
Making Zucchini Carbonara
Bring a big pot of water to the boil and add a good amount of salt and 500 grams of Spaghetti when it boils up. Wash your squash and cut it lengthways. Scoop out all the seeds with a spoon, basically all the “mushy” bits and cut it into centimeter thick slices. Leave them to the side. Take out your bacon, I used strips of bacon and cut them into centimeter thick slices. Add olive oil to a big frying pan (big enough to fit the pasta in the end) and then the bacon when the oil starts to sizzle. When the bacon has got some colour add freshly chopped/or dried thyme and squash and mix well to get it all covered in the bacon oil. Give the mix a generous pepper boost, with a few rounds of freshly ground pepper, and let sizzle away until the squash gets some colour and become tender.
Separate the egg whites from the yolks and add the yolks to a bowl. Put in the cream and about half the amount of parmesan, the rest is for topping the pasta with later. Mix well.
Check your pasta, and when it’s ready drain the water, but leaving some of the cooking water aside, use a cup or a ladle. When the pasta is drained add it into the frying pan and mix with the bacon and squash. Take the pan off the heat and quickly add about a ladle of the cooking water and the egg mix. Mix it all together and serve immediately dressed with a little olive oil, black pepper and parmesan.
Tip: Add more of the cooking water if you want a more saucy feel to the dish. If you know that there will be some pasta left over, keep some of the pasta water in the fridge and mix some in before you warm it in the microwave. That way it won’t be too dry.
Cooking in Jordbrovej 
Looks wonderful! This make me want to head to my favorite Italian Restaurant in San Jose now! Yum!
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I’m glad you like it. I was surprised at how easy it is to make, and I still haven’t found a restaurant that makes it better. The zucchini gives it a very fresh edge :)
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