Zucchinicarbonarafromjamieoliverjamieathome Recipes

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ZUCCHINI CARBONARA



Zucchini Carbonara image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 large zucchini (or 1 pound fresh zucchini noodles)
8 pieces thick-cut bacon, diced
2 cloves garlic, minced
1/2 medium onion, diced
2 large eggs
2 large egg yolks
3/4 cup finely grated Parmesan, plus more for serving
3/4 cup heavy cream
Kosher salt and ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped basil

Steps:

  • Make the zucchini noodles using a spiralizer (if not using pre-made noodles).
  • Fry the bacon in a large skillet over medium heat until just barely crisp, about 8 minutes. Remove from the pan and drain on paper towels. Return the pan to the stove over medium-low heat and throw in the garlic and onions. Cook until golden brown, about 10 minutes.
  • Mix together the eggs, yolks, Parmesan and cream in a bowl until smooth.
  • Pour in the egg mixture into the skillet with the onions and garlic, carefully stirring the whole time. Season with salt and pepper. Add the peas and bacon, stirring until it's all combined and the mixture is warmed through. Add the zucchini noodles and carefully stir so the noodles don't fall apart.
  • Serve immediately with extra Parmesan and basil.

ZUCCHINI CARBONARA



Zucchini Carbonara image

Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier-this recipe uses two parts vegetable to one part pasta. Another trick: Don't skimp on the extra egg yolk; the addition helps emulsify the sauce, so it reaches optimum creaminess and renders a flawless carbonara copy.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
4 ounces pancetta, cubed
2 large or 3 small zucchini (about 1 pound), julienned (see cook's note)
Kosher salt and freshly ground pepper
1 large egg plus 1 large yolk
1 ounce Pecorino Romano, finely grated (1 cup), plus more for serving
1/4 teaspoon finely grated lemon zest
8 ounces spaghetti or linguine
1/2 cup thinly sliced fresh basil leaves

Steps:

  • In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes.
  • Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 cup pasta water; drain.
  • Slowly whisk 2 tablespoons hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 cup at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.

BEAUTIFUL ZUCCHINI



Beautiful Zucchini image

I enjoyed a taste of this colourful bowlful at the old fruit and veg market on the outskirts of Rome. It's a hectic place, but boy is everyone friendly. What I love is how such a simple combo of good ingredients really allows each one to sing. It's cheap, tasty, honest food and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta, piled on bruschetta or even baked in a frittata.

Provided by Jamie Oliver

Categories     side-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 8

Olive oil
1 clove of garlic
50-gram (1.8-ounce) piece of higher-welfare guanciale (cured pig's cheek) or smoked pancetta
4 firm zucchini
200 grams (7 ounces) ripe cherry tomatoes, on the vine
4 sprigs of fresh flat-leaf parsley
Sea salt
Freshly ground black pepper

Steps:

  • Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1-centimeter (3/8-inch) chunks and add to the pan to let the fat render out. Trim the zucchini, halve lengthways, then chop into 2-centimeter (3/4-inch) chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
  • Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious zucchini dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate zucchini at their very best. Just before serving, taste and check you've got the seasoning spot on.

ZUCCHINI CARBONARA FROM JAMIE OLIVER (JAMIE AT HOME)



Zucchini Carbonara from Jamie Oliver (Jamie at Home) image

I saw Jamie make this on his show and it looked so good and I happened to have green and yellow squash ready to be used. It took me a little longer to make since I had not made it before but none of the steps are difficult at all. Just a matter of getting myself organized. It turned out delicious and very filling. I will be making this one again. I think next time I will cut back on the oil and drain the bacon a little better. It was yummy rich but I think it would still be great cutting back on some of the oil and fat. I did not have penne so I used bow tie pasta that I had in the pantry.

Provided by septfair

Categories     Penne

Time 40m

Yield 6 plates of pasta, 6 serving(s)

Number Of Ingredients 10

1 teaspoon salt
2 teaspoons ground pepper
6 medium zucchini
1 lb penne
4 large egg yolks
1/2 cup heavy cream
1 cup parmesan cheese
2 tablespoons olive oil
12 slices pancetta or 12 slices lean bacon, thick slices cut into chunky pieces
2 teaspoons fresh thyme, leaves picked and chopped

Steps:

  • Put a large pan of salted water on to boil.
  • Slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
  • Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
  • Heat a very large frying pan (a 14-inch is a good start), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp.
  • Your water will now be boiling, so add the penne to the pan with the salted water and cook according to the package instructions.
  • Add the zucchini slices and 2 big pinches of black pepper to the skillet with the bacon or pancetta, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
  • When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.).
  • While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.

Nutrition Facts : Calories 520.1, Fat 21.6, SaturatedFat 9.5, Cholesterol 181.7, Sodium 677.7, Carbohydrate 68.7, Fiber 10.7, Sugar 3.6, Protein 16.7

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