Zucchinicarbonarafromjamieoliverjamieathome Recipes

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BEAUTIFUL ZUCCHINI CARBONARA



Beautiful Zucchini Carbonara image

Provided by Jamie Oliver

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Sea salt and freshly ground black pepper
6 medium green and yellow zucchini
1 pound penne
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
12 thick slices pancetta or lean bacon, cut into chunky pieces
A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
Optional: a few zucchini flowers

Steps:

  • Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
  • Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
  • Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
  • To make your creamy carbonara sauce, 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 - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, 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.
  • It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. 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.)
  • Get everyone around the table, ready to eat straightaway. 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. If you've managed to get any zucchini flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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

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.

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