Zucchini Flower Carbonara
This quick and easy Zucchini Flower Carbonara combines the creamy, savory flavors of traditional carbonara with the delicate, slightly sweet taste of edible zucchini blossoms, perfect for a special yet simple weeknight dinner.
Equipment
Ingredients
- 12 oz. Spaghetti
- 12 Zucchini Flowers stamen and stems removed
- 4 Eggs 1 whole egg and 3 egg yolks
- 5 oz. Pecorino Romano Cheese freshly grated
- 7 oz. Guanciale cubed (or pancetta)
- Salt and Black Pepper to taste
- 1 Tbsp. Extra Virgin Olive Oil
Instructions
Prepare the Ingredients
- In a medium bowl, whisk together the whole egg and egg yolks. Season with salt and black pepper. Mix in the grated Pecorino cheese until well combined. Set aside.
- Remove the stamen and stems from the zucchini flowers. Slice 2 into strips and leave the rest whole.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 2 cups of pasta water, then drain the spaghetti.
Cook the Guanciale
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale or pancetta and cook until it becomes crispy, about 5-7 minutes. Remove the crispy guanciale, leaving the rendered fat in the skillet, and set aside.
Combine Pasta and Zucchini Flowers
- Once the pasta is al dente, add into the same skillet. Add 1 cup of the pasta water and toss to combine and coat the pasta with the rendered fat.
Add the Egg Mixture
- Remove the skillet from heat to avoid scrambling the eggs. Mix for about one minute to cool off the pasta.
- Quickly pour the egg and cheese mixture into the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Add the crispy guanciale and zucchini flowers into the skillet and toss to combine.
Finish and Serve
- Sprinkle freshly grated Pecorino cheese on top and the sliced zucchini flowers and serve immediately.
Video
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