Zucchini Carbonara

Yes, another recipe using zucchini! You're not surprised are you?

This is a really brilliant use of the zucchini in my opinion. It add some vegetable & color to a dish that typically doesn't have either. When cut into strips like this the zucchini becomes just like more noodles in this pasta. I almost think you could get by with more zucchini & less pasta than we used if you wanted to. The zucchini really doesn't do anything change the flavor of this dish but absorbs the other flavors well.


Zucchini Carbonara

6 oz linguine
6 sliced bacon, chopped
1 medium zucchini, cut into strips with a peeler
2 cloves garlic, chopped
pepper
1 egg
2 T heavy cream
1/2 c freshly grated Parmesan

Cook the linguine according to the directions.

In a large skillet cook the bacon until crisp. If there is a lot of fat drain some leaving about 1 Tablespoon or so. Add the zucchini, garlic & pepper to taste. Stir to cook for about 1 minute.

Mix the egg, cream & cheese together.

Drain the pasta reserving a little of the cooking water. Add the pasta to the pan with the bacon & mix well. Remove from the heat & stir in the egg mixture. Stir until cooked (return to heat if you need to). If its a little too thick stir in a little of the pasta water.

Serves 2

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