Spaghetti with Zucchini
This dish which has zucchini as its focus—is simply amazing when made in midsummer with tender, crisp squash, but it isn’t half bad even when made in midwinter with a limp vegetable that’s traveled halfway around the world to get to your table. Either way, it is an unusual use for zucchini, which here substitutes for meat in a kind of vegetarian spaghetti carbonara, the rich pasta dish featuring eggs, bacon, and Parmigiano-Reggiano. Made with zucchini instead of bacon, the dish becomes a little less fat-laden, obviously, but it is still rich and delicious.
The eggs will cook fully from the heat of the pasta. If this makes you at all nervous, however, do the final tossing of eggs, cheese, and pasta in the cooking pot, over the lowest heat possible.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and salt it. Put the olive oil in a 10- or 12-inch skillet over medium-high heat. A minute later, add the zucchini; cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
Step 2
Meanwhile, beat the eggs and 1/2 cup of the Parmigiano-Reggiano together. Add the pasta to the boiling water and cook until it is tender but firm. When it is done, drain it and combine it immediately with the egg-cheese mixture, tossing until the egg appears cooked. Stir in the zucchini, then taste and add more salt and pepper if necessary.
Step 3
Toss in the herb and serve immediately, passing the remaining Parmigiano-Reggiano at the table.
Variation
Step 4
Fettuccine Alfredo: Omit the zucchini. Just toss the pasta (preferably fettuccine) with eggs, cheese, and enough heavy cream to bind the sauce. Best served as a small first course for 6 to 8.
