| 20 | 8 | 3-4 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 250g penne pasta
- 190g smoked bacon or guanciale, stick cut
- 2 egg yolks
- 1 zucchini, diagonal cut
- 1 handful parmesan, finely grated
- 2 dried chilis
- 1 tsp ground pepper
- salt to taste
Method
- Cook the pasta in salted water until slightly undercooked, set aside and do not drain
- In a pan, cook the bacon/guanciale with the chilis until fat is rendered and meat is browned. Toss the zucchinis in and fry while you prepare the carbonara sauce
- In a bowl, mix the egg yolks, parmesan, and pepper together. Temper with the scalding pasta water, then pour into the pan when zucchini is bright and softened
- Turn the heat off, toss the pasta in the pan until sauce is creamy and pasta is completely incorporated.