Video:Spaghetti Carbonara Zucchini Recipe

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Transcript:Spaghetti Carbonara Zucchini Recipe

Hi, I'm Heidi Dehncke-Fisher and welcome to About.com. A southern Italian Romanesque dish, Spaghetti carbonara got its name from the charcoal workers who found the original recipe simple and portable.

Today I am going to make my version of Spaghetti Carbonara (with Zuchini) and a few added twists.

Ingredients

• Spaghetti: 1 lb
• pancetta: 1/2 lb
• egg yolks: 5
• Pecorino or Parmigiano-Reggiano cheese, grated: 1 1/2 cups
• Olive oil, extra-virgin: 3-4 tablespoons
• Pepper, freshly ground: 1/2 tablespoon
• Salt
• 2-3 medium zucchini
• 1 small onion
• Chopped basil
• 3-4 pieces roasted red pepper
• 2 Tbsp capers
• 3 cloves fresh garlic
• 1/4 cup of heavy cream

Cook Pancetta With Vegetables

Begin by boiling a large pot of water to cook your spaghetti in. Then cook the pancetta and vegetables including the onion, garlic, pepper, zucchini and capers in the olive oil over medium heat.

Cook the Pasta

Cook your spaghetti as would normally - adding salt and a little olive oil to the water so the pasta doesn't stick or clump together. While waiting for the pasta to cook, mix or beat the cheese with the 5 egg yolks and set aside.

Toss Pasta With Egg Mixture and Veggies

Once the pasta reaches al dente (meaning to the teeth in Italian), so still a little chewy, combine and toss your pasta with your cheese and egg mixture and then the vegetables. Be sure to be generous with your pepper and salt and sprinkle with a little basil. This looks and smells delicious.

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