Zucchini Flower Carbonara
Nov 01, 2024 10:54 AM
Today, I’m sharing a quick and easy recipe for Spaghetti Carbonara with a twist—zucchini flowers! This zucchini flower carbonara dish is ready in just 30 minutes and is perfect for a weeknight dinner.
Carbonara is a classic Italian pasta dish that originated in Rome. It’s known for its creamy sauce made from eggs, cheese, and crispy guanciale. One crucial step in this recipe is turning off the heat before adding the egg mixture. This prevents the eggs from scrambling and ensures a silky, smooth sauce.
Zucchini flowers are a delightful addition to this dish. They are the edible blossoms of the zucchini plant and have a delicate, slightly sweet flavor. To prepare them, simply remove the stems and the stamen. Gently wash them to remove any bugs and/or pollen. You can leave them whole or slice them into strips. They add a lovely touch to the carbonara, making it feel a bit more special and unique. The flowers also bring a subtle crunch and beautiful color to the plate.
If you can’t find guanciale, don’t worry! Pancetta is a great substitute. Guanciale is cured pork cheek, and it has a rich, slightly gamey flavor. Pancetta, on the other hand, is cured pork belly and tastes more like bacon but without the smokiness. Both work wonderfully in this recipe, giving you that delicious, savory flavor. Now, let’s get cooking and enjoy this delicious Zucchini Flower Carbonara!
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
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Write a comment
No comments