Angela DealeOw, my arteries! Penne carbonara with zucchini
Pasta carbonara is one of those dishes of which everyone has their own version. Italian in origin, the dish has been bastardised--and I mean that in a good way--in the good old North American fashion with more eggs, more cheese, more fats, and other non-traditional extras. Even Tom Cruise has a 'secret' recipe for it. (And also, his recipe sounds like it should serve 8, not 4. He calls himself King of Carbonara, apparently. Wacky!)
Some people like their pasta carbonara less saucy, with just enough oil and a smattering of cheeses. Although I like to eat healthy, cheesy pasta is one of my indulgences. After making pasta carbonara in many different variations, I've settled on my favourite way of making it: I use penne, lots of cheese, onion, garlic, and eggs, and a moderate amount of bacon. Sometimes I toss in some more vegetables. Zucchini is delicious in this dish.
Ingredients
Directions
Some people like their pasta carbonara less saucy, with just enough oil and a smattering of cheeses. Although I like to eat healthy, cheesy pasta is one of my indulgences. After making pasta carbonara in many different variations, I've settled on my favourite way of making it: I use penne, lots of cheese, onion, garlic, and eggs, and a moderate amount of bacon. Sometimes I toss in some more vegetables. Zucchini is delicious in this dish.
Penne carbonara with zucchini
Ingredients
- 1/2 pound whole wheat penne (approx. 1/2 a 454 g package)
- 1.5 tsp olive oil
- 4 slices thick bacon, snipped using kitchen scissors into chunks
- 1.5 tsp extra virgin olive oil
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 1 zucchini, cut in half along its length and then sliced on a bias
- 2 tablespoons dry white wine
- 3 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded light mozzarella cheese
- black pepper to taste
- nutmeg to taste
Directions
- In a large pot of boiling salted water, cook the penne until al dente. Drain well. Toss with 1.5 tsp of olive oil, and set aside.
- Beat the eggs and add the cheeses to the mixture. Set aside.
- While the pasta is cooking, cook chopped bacon in a large skillet until slightly crisp; remove and drain onto paper towels. Reserve 1 tablespoon of bacon fat; add remaining 1 tsp olive oil, and heat in reused large skillet.
- Add zucchini and cook for 1 minute. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine and cook 1 more minute.
- Return cooked bacon to the skillet, and then add the drained penne. Toss to coat and heat through, adding a little more olive oil if it seems dry.
- Add beaten eggs and cook, tossing constantly with metal tongs until eggs are just set. Add nutmeg and pepper to taste. Serve immediately with salad or crusty bread.
