Close
Photo: Elizabeth Newman
Active Time:29 minsTotal Time:29 minsServings:6Jump to Nutrition Facts
Active Time:29 minsTotal Time:29 minsServings:6
Active Time:29 mins
Active Time:
29 mins
Total Time:29 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large eggs4large egg yolks½cupfreshly grated Parmigiano Reggiano cheese, plus more to garnish (see Note)¾cupfreshly grated Pecorino Romano cheese (see Note)1teaspooncoarsely ground black pepper½teaspoonkosher salt, plus a pinch3large zucchinis (about 1 1/2 pounds)2tablespoonsolive oil2clovesgarlic, smashed and peeled¼cupfresh basil leaves, torn1poundlong pasta, such as spaghetti chitarra or bucatini
Cook Mode(Keep screen awake)
Ingredients
2large eggs
4large egg yolks
½cupfreshly grated Parmigiano Reggiano cheese, plus more to garnish (see Note)
¾cupfreshly grated Pecorino Romano cheese (see Note)
1teaspooncoarsely ground black pepper
½teaspoonkosher salt, plus a pinch
3large zucchinis (about 1 1/2 pounds)
2tablespoonsolive oil
2clovesgarlic, smashed and peeled
¼cupfresh basil leaves, torn
1poundlong pasta, such as spaghetti chitarra or bucatini
DirectionsIn a large bowl whisk together the eggs, egg yolks, parmesan, pecorino, black pepper and a pinch of salt. Set aside.Bring a large pot of water to a boil. Season the water generously with salt (optional). Keep the water at a simmer while you start the zucchini.Quarter the zucchini lengthwise. Using the tip of your knife, remove and discard the seeds. Cut the zucchini into 1/3 inch pieces. Place a medium Dutch oven over medium high heat. Add the oil to the pan and heat until the oil moves freely, another 30 seconds or so. Add the zucchini, garlic, basil and 1/2 teaspoon salt to the hot pan and stir to combine. Cover the pan and allow the zucchini to cook for 15 minutes, stirring every 3 to 4 minutes, and reducing heat as necessary to prevent burning. Your goal is to develop a few golden bits in the zucchini while also creating a few broken down pieces.While the zucchini cooks bring the pasta water back to a full boil. Add your pasta to the water to cook.Once the zucchini is broken down and there are few golden-brown spots sticking to the pan, add 1/4 cup of pasta water to the pan and stir, scraping up the brown bits as you do. Those bits are the flavor.In a steady stream, whisk 1/4 cup of pasta water into the egg mixture. Add the hot zucchini to the egg mixture stirring constantly with a wooden spoon to combine. Both of these steps will help temper the egg mixture. When the pasta is al dente, after about 10 minutes, use tongs to remove the pasta from the cooking water directly to the bowl with the egg and zucchini mixture. Using the tongs start tossing and stirring the pasta to create a silky sauce that clings to the pasta. This will take about 4 minutes. Serve with additional parmesan cheese and black pepper if desired.NoteIf you avoid cheese made with rennet, you can use 1 1/4 cups vegetarian Parmesan cheese, which is made without rennet, in place of the Parmigiano Reggiano and Pecorino Romano cheeses.Originally appeared: EatingWell.com, July 2023
Directions
In a large bowl whisk together the eggs, egg yolks, parmesan, pecorino, black pepper and a pinch of salt. Set aside.Bring a large pot of water to a boil. Season the water generously with salt (optional). Keep the water at a simmer while you start the zucchini.Quarter the zucchini lengthwise. Using the tip of your knife, remove and discard the seeds. Cut the zucchini into 1/3 inch pieces. Place a medium Dutch oven over medium high heat. Add the oil to the pan and heat until the oil moves freely, another 30 seconds or so. Add the zucchini, garlic, basil and 1/2 teaspoon salt to the hot pan and stir to combine. Cover the pan and allow the zucchini to cook for 15 minutes, stirring every 3 to 4 minutes, and reducing heat as necessary to prevent burning. Your goal is to develop a few golden bits in the zucchini while also creating a few broken down pieces.While the zucchini cooks bring the pasta water back to a full boil. Add your pasta to the water to cook.Once the zucchini is broken down and there are few golden-brown spots sticking to the pan, add 1/4 cup of pasta water to the pan and stir, scraping up the brown bits as you do. Those bits are the flavor.In a steady stream, whisk 1/4 cup of pasta water into the egg mixture. Add the hot zucchini to the egg mixture stirring constantly with a wooden spoon to combine. Both of these steps will help temper the egg mixture. When the pasta is al dente, after about 10 minutes, use tongs to remove the pasta from the cooking water directly to the bowl with the egg and zucchini mixture. Using the tongs start tossing and stirring the pasta to create a silky sauce that clings to the pasta. This will take about 4 minutes. Serve with additional parmesan cheese and black pepper if desired.NoteIf you avoid cheese made with rennet, you can use 1 1/4 cups vegetarian Parmesan cheese, which is made without rennet, in place of the Parmigiano Reggiano and Pecorino Romano cheeses.
In a large bowl whisk together the eggs, egg yolks, parmesan, pecorino, black pepper and a pinch of salt. Set aside.
Bring a large pot of water to a boil. Season the water generously with salt (optional). Keep the water at a simmer while you start the zucchini.
Quarter the zucchini lengthwise. Using the tip of your knife, remove and discard the seeds. Cut the zucchini into 1/3 inch pieces. Place a medium Dutch oven over medium high heat. Add the oil to the pan and heat until the oil moves freely, another 30 seconds or so. Add the zucchini, garlic, basil and 1/2 teaspoon salt to the hot pan and stir to combine. Cover the pan and allow the zucchini to cook for 15 minutes, stirring every 3 to 4 minutes, and reducing heat as necessary to prevent burning. Your goal is to develop a few golden bits in the zucchini while also creating a few broken down pieces.
While the zucchini cooks bring the pasta water back to a full boil. Add your pasta to the water to cook.
Once the zucchini is broken down and there are few golden-brown spots sticking to the pan, add 1/4 cup of pasta water to the pan and stir, scraping up the brown bits as you do. Those bits are the flavor.
In a steady stream, whisk 1/4 cup of pasta water into the egg mixture. Add the hot zucchini to the egg mixture stirring constantly with a wooden spoon to combine. Both of these steps will help temper the egg mixture. When the pasta is al dente, after about 10 minutes, use tongs to remove the pasta from the cooking water directly to the bowl with the egg and zucchini mixture. Using the tongs start tossing and stirring the pasta to create a silky sauce that clings to the pasta. This will take about 4 minutes. Serve with additional parmesan cheese and black pepper if desired.
Note
If you avoid cheese made with rennet, you can use 1 1/4 cups vegetarian Parmesan cheese, which is made without rennet, in place of the Parmigiano Reggiano and Pecorino Romano cheeses.
Originally appeared: EatingWell.com, July 2023
Rate ItPrint
Nutrition Facts(per serving)487Calories16gFat62gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
