There are just some meals that will always be comfort food for me.
Stroganoff meatballs, a childhood classic, is one of my favourite meals that reminds me of home. Another fan favourite is Carbonara. While this wasn’t a meal that I had growing up, it is one that will always remind me of backpacking through Europe with my wonderful friend Hilary. During a stay in Amsterdam, we whipped up a batch after spending the day exploring the city by bicycle.
I decided to try out this version for Carbonara for a couple of reasons. The first reason is that it looked healthier (if only slightly) than the average Carbonara recipe. I mean it incorporates zucchini so it must be good for you right? Secondly, the recipe calls for zucchini, one of my favourite vegetables. Thirdly, I had some pancetta lying around in the back of the fridge and this was the perfect opportunity to use it all up.
As recipes goes, this one was fairly straight forward. Something that is pretty nice about Carbonara is that if you have Parmesan cheese and bacon lying around, you can whip this recipe up in less than 15 minutes.
Makes two hungry man-sized potions
Recipe inspired by Effie’s Food Blog
- Enough pasta for two (I used spaghettini)
- Large Zucchini, grated
- 3 or 4 slices of pancetta sliced, (Who am I kidding? Go for 4 )
- 3 garlic cloves, crushed
- 1 Egg
- A giant handful of parmesan cheese
- 1 cup pasta water, reserved
- Set the pasta to cook in a pot of boiling water.
- In a small bowl, whisk together egg, pepper and cheese
- In a frying pan, cook pancetta until crispy
- Remove pancetta but leave fat in the pan
- Add Grated zucchini and garlic. Cook until it begins to soften. Turn heat to low.
- Drain pasta, reserving one cup of pasta water.
- Add pasta to frying pan and pour egg mixture over top
- Constantly stir the pasta until the mixture becomes creamy.
- If sauce is too thick, add some pasta water a splash at a time.
- Serve and enjoy!