Zucchetti Pasta

Zucchetti Pasta Recipes
Zucchette Pasta
Zucchette Pasta

This really quick, easy and delicious creamy pasta dish features spaghetti made from zucchini, with egg yolks to add top-quality protein and thicken up the sauce.

Description Our Zucchette are yet another unique shape coming to us from the pasta artisans at the Marella factory in Puglia, Italy, where they continuously produce outstanding and unique pastas. Zucchette means small pumpkins, and that is exactly what we think these beauties look like!

Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle.
Description Our Zucchette are yet another unique shape coming to us from the pasta artisans at the Marella factory in Puglia, Italy, where they continuously produce outstanding and unique pastas. Zucchette means small pumpkins, and that is exactly what we think these beauties look like!
In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.

The more herbs you add, the better. A note about the egg yolks: Be careful not to let them cook for too long, otherwise you’ll end up with scrambled egg carbonara—not ideal!

Prep & Cook Time: 30 minutes

Serves: 4

Ingredients

For the zucchetti

4 zucchinis
2 tbsp olive oil

For the carbonara sauce

Zucchetti Pasta Recipes

2 tbsp olive oil
2 onions, finely diced
3 cloves garlic, finely diced
½ cup grated cheese
1 punnet (250 g) mushrooms, sliced
1 cup cream
¼ cup vegetable stock
2 egg yolks
small bunch of chives, parsley or tarragon, roughly chopped

To serve

Parmesan shavings
extra virgin olive oil

Method

Zucchette Pasta

Cut the zucchini with a vegetable peeler or with a spiraliser into noodles. Set aside.
Start making the sauce. Heat the olive oil in a large frying pan over a medium heat, add the onion with a generous pinch of salt and cook, stirring often, for 2–3 minutes until starting to soften but not colour. Add the garlic and mushrooms, and continue to cook for about 3 minutes until everything has softened. Stir in the cream, stock and grated cheese. Turn the heat down to low.
Grab another medium to large frying pan (or a large saucepan), place it over a high heat and quickly fry the zucchetti in the olive oil for 1 minute. Set aside in the pan to keep warm.
Bring the sauce just up to the boil, stirring constantly to ensure that the cheese has melted, then remove from the heat and immediately stir through the egg yolks. Continue stirring continuously until the yolks are thoroughly mixed through the sauce. Season to taste with salt and freshly ground black pepper and stir through the chopped herbs.
To serve, arrange a small mound of zucchetti in wide serving bowls. Spoon over the carbonara sauce, then top with Parmesan shavings, a drizzle of extra virgin olive oil and some cracked black pepper.