Sauteed prosciutto, summer squash, onion and garlic served with egg noodles in an egg, parmesan, lemon zest sauce and fresh basil.
There’s something magical about the combination of pasta, eggs, parmesan and salt pork.
The flavor base is the salty, fatty pork (prosciutto in this case), noodle-like noodles make it filling, and a creamy sauce is made with eggs, lemon zest, and parmesan (the eggs are sufficiently cooked by the heat of the heat). Pasta).
So good!
This recipe was inspired by a fabulous poached egg over homemade prosciutto pasta at Ella’s in Sacramento and by a farfalle and zucchini recipe by Giulia Melucci in her memoir I Loved, I Lost, I Made Spaghetti.
Courgette Pasta Carbonara
This recipe uses thinly sliced prosciutto, which pairs well with the subtler flavor of summer squash. But you can also use pancetta (diced), bacon (thin strips) or even thinly sliced ham.
*To slice the basil leaves, chiffon them by stacking basil leaves on top of each other, rolling them into a cigar shape, starting at one end and working your way down the “cigar”, taking thin slices from the end.
ingredients
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Salt
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3/4 lb egg noodles
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2 tablespoon Extra virgin olive oil
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1 teaspoon butter
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1/4 lb prosciuttothinly sliced
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1 yellow onionchopped
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3 cloves garlicchopped
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3-4 summer squashgive in 4 cups chopped pumpkin
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salt and pepper
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4 eggs
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1 Cup grated parmesan cheese (plus more to spread)
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1 teaspoon Lemon peel
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1/2 Cup basil leavesthinly sliced*
method
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Heat pasta cooking water:
To cook the pasta, bring a large pot of water to a boil. Salt the water (one tablespoon of salt in 2 liters of water).
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Fry the ham:
While the water for the pasta is heating, prepare your vegetables and heat the olive oil and butter in a large skillet over medium-high.
Place portions of sliced ham in the pan. Gently sear on both sides until lightly browned (no more than a minute, more like 30 seconds each side, the ham will be very thin), remove from the pan with tongs or a slotted spoon and drain on a plate lined with paper towels to let.
After cooling, tear into bite-sized pieces. Reserve the oil in the pan.
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Add the pasta to the boiling water to cook:
Put noodles in boiling salted water. It should take about 10-12 minutes for the pasta to be al dente (cooked but still a bit firm), which is just the right amount of time to cook the veggies. Cook with a bubbling boil, uncovered.
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Sauté onions, garlic, summer squash:
While the pasta is cooking, add the onions, garlic, and summer squash to the sauté pan you used to cook the prosciutto. The heat should be medium high.
Stir the veggies until all are coated in oil from the pan, then toss in the pan, salt and pepper generously. Cook until just lightly browned, stirring only occasionally. Remove from stove.
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Beat eggs, add parmesan and lemon zest:
In a medium bowl, beat the eggs and mix in the grated parmesan and lemon zest.
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Add the cooked noodles to the vegetables, stir in the egg mixture:
When the noodles are done, reserve 1/2 cup of the cooking liquid, then drain the noodles. Add the noodles to the squash and onions (or add the veggies to the noodles, depending on the size of your pans).
Pour the egg, Parmesan, and lemon zest mixture over the pasta mixture and stir quickly with a wooden spoon. The heat from the noodles will cook the eggs sufficiently.
Add some of the reserved pasta cooking water if it looks a little dry. Stir in the ham and basil.
Garnish with more basil and grated parmesan.
| nutritional information (per serving) | |
|---|---|
| 468 | calories |
| 24g | Fat |
| 36g | carbohydrates |
| 27g | protein |
