Spaghetti Carbonara
This dish is a snap since the eggs cook when mixed with the hot spaghetti. After the eggs are added, they may appear to be slightly scrambled as they cling to the hot spaghetti. Pancetta is Italian-style bacon found in specialty food markets and some deli counters of larger supermarkets.
8 oz. dried spaghetti
3 oz. pancetta or bacon, diced
¼ cup finely chopped shallots
3 eggs, lightly beaten
1 medium zucchini, cut into ribbons (thin lengthwise strips)
½ cup grated Parmigiano-Reggiano cheese
¼ cup half-and-half
Salt and pepper to taste
Cook spaghetti according to package directions. Drain spaghetti, reserving 1 cup of the cooking water.
Heat a large, deep skillet over medium-high heat. Add pancetta; sauté until almost crisp. Add shallots; sauté until shallots are golden and pancetta is crisp but not burned.
Add cooked spaghetti to skillet; toss, cooking over medium heat. Add eggs; stir vigorously, scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated, adding some reserved pasta water if mixture seams dry.
Serves 6
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