Skip to main content

Zucchini Carbonara


Beautiful Courgette Carbonara

Serves 4
This dish it is an amazing dish…good enough to serve guests.  I have made it at our Taylor reunions—not an easy task in an unfamiliar kitchen when there are only tiny pots to cook pasta for a crowd (it took so long to cook the pasta in small batches).  You will need a very large pan or mixing bowl so that you can mix it all together.
The recipe is from Jamie Oliver’s cookbook, At Home. He is a great cook to learn about (jamieoliver.com) because he fights to help people change the way they eat, and to get public schools in England and the U.S. to serve healthier meals. He also "helps young people gain a new lease on life by training them in kitchens to have employable skills, giving them a sense of achievement and self-worth" [quote from his website]. 

Sea salt and freshly ground black pepper
6 courgettes (zucchini), medium sized green and yellow (1-2 per person)
500g penne pasta (or linguine, but penne is the original pasta for carbonara)
4 egg yolks, large free-range or organic (1 per person to be served)
100ml double cream (1 oz per person)
Parmesan cheese, 2 good handfuls of freshly grated
Olive oil
Pancetta or bacon, 12 thick slices, cut into chunky lardoons
Fresh thyme, small bunch, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme, or variegated variety)
optional: a few courgette flowers

  1. Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
  2. 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 and put to one side.
  3. Heat a very large frying pan (a 35cm one 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.  Drain most of the oil. Add the courgette 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 courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
  4. 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 courgettes, bacon and lovely flavours, 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.)
  5. Get everyone around the table, ready to eat straight away. 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 courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

*  I use Parmigiano Reggiano cheese (you can get it at Costco), Applegate Farms brand “Sunday Bacon” (it doesn’t have nitrates) from the health food store. 

Comments

Popular posts from this blog

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
Keto Pancakes.http://www.thetacticalkitchen.com/keto-pancakes/ Ingredients 1 cup almond flour2 tbsp coconut flour1 tsp baking powder1 tsp baking soda1/2 tsp sea salt4 eggs1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)1 tbsp coconut oil, melted (more for greasing your griddle or pan)1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl.Mix the wet ingredients together in a bowl.Add the wet to the dry and whisk well.Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.Heat your griddle to 350 degrees.Add some coconut oil to your griddle to keep the pancakes from sticking.Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.Keep warm in the oven until ready to serve.Top with…