Ingredients
The following ingredients have 5 Servings
- Salt
- 1 Russet potato
- peeled and quartered lengthwise then cut into 1/4-inch thick strips
- 1 pound spaghetti or bucatini
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 1/2 pound meaty guanciale or pancetta
- chopped
- 2 spring onions
- finely chopped or 1 large shallot
- finely chopped
- 2 small spring zucchini
- halved lengthwise and thinly sliced or 1 medium zucchini
- halved lengthwise
- seeded with a spoon then thinly sliced
- Salt and black pepper
- 1 tablespoons fresh thyme leaves
- chopped
- 4 cloves garlic
- chopped
- 4 large Araucana or organic brown egg yolks
- 1 lemon
- 1 teaspoon zest
- juice of 1/2 plus thinly sliced lemon zest to serve
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup grated Pecorino Romano
- Crushed red pepper flakes
- to serve
Instruction
- Bring a large pot of water to boil, salt water and add potatoes
- Cook 3-4 minutes, remove with spider or slotted spoon to a cold water bath; drain and dry
- Add pasta to water to boil
- Toss pasta with tongs occasionally and cook 7-8 minutes
- Meanwhile, in a large skillet heat EVOO, 4 turns of the pan, over medium heat
- Add guanciale or pancetta and render 3 minutes
- Add onions or shallots and swirl a minute; add zucchini, dried potatoes, salt, pepper and thyme, and toss 5 minutes
- Add garlic and toss a minute or two more
- Beat egg yolks in a bowl then slowly add 1 cup of starchy, boiling pasta cooking water while whisking to temper
- Drain pasta and turn off heat under the potatoes and zucchini
- Add tempered egg yolks to the pan along with the pasta, lemon zest and juice
- Toss, add cheeses and toss again, adjusting salt and pepper to taste
- Serve pasta in shallow bowls topped with thinly sliced lemon zest and a little crushed red flakes to garnish
- MORE: Carbonara Lemon-Scented Carbonara Carbonara with Artichokes
