So naturally, when we got an abundance of squash this week, I turned to Jamie for a fresh approach. Here's what I found:
Beautiful Zucchini Carbonara
6 medium green and yellow squash
1 lb penne
4 lg egg yolks
1/2 c heavy cream
2 handfuls grated parm
12 thick slices of bacon, cut into chunky pieces
Halve then quarter the squash, and cut into roughly penne sized pieces, or for very small squash slice thinly.
Mix yolks and cream well, add half the parm. Add salt and pepper, and set aside.
Meanwhile, cook the bacon until dark brown and crisp. Add zucchini and season with pepper. Stir to coat squash with bacon oil, and then fry until lightly golden. Stir in some thyme.
Cook pasta according to package directions. Drain, reserving a little cooking liquid. While pasta
is still hot, add to the pan with the zucchini and bacon, and stir. Immediately turn off the heat, and ladle in the cream and egg mixture, and a little cooking water. The residual heat will cook the eggs (but direct heat would scramble them).
- Christiana Thomas