Today, Katy Purwin and Christine Cochran, the two young and hungry chicks behind the Young & Hungry blog, share their recipe for pasta alla carbonara.
Tony Bourdain famously declared his love for eggs with some rather unsavory language (reference No Reservations Chicago if you don’t know what I’m talking about.) While I might have chosen different wording, I certainly understand his predilection for all things egg, delicious little protein bombs that they are. Then when I saw a Mario Batali recipe that combines eggs with the other food that brings me to my knees–-pasta–I knew I was destined to create my own version at home.
Mario calls this pasta in the style of the refrigerator man, or pasta alla carbonara. Any way you choose to say it, it’s light and lovely. The egg coats the pasta such that it creates creamy, salty strands of heaven on the tongue, a perfect dish for a cold winter’s night.
• Coarse salt and freshly ground black pepper
• 2 T EVOO
• ½ onion, diced (use yellow or red)
• 2 medium sized zucchini, cut into ribbons with a vegetable peeler
• ½ can chick peas, drained
• 1 pound spaghetti or bucatini pasta (I used whole wheat)
• 2 large eggs
• ¼ tsp Kosher salt
• 1 tsp ground black pepper (yes, it’s a lot)
• ¼ cup Parmesan or Romano cheese, grated
• ¼ cup fresh flat-leaf parsley, finely chopped
Fill a large pot with 8 quarts of water and bring to a boil. Add 3 tablespoons salt and return to a boil.
In a very large skillet, heat olive oil over medium heat. Add onion and cook 3 minutes. Add zucchini and chick peas and cook until soft and lightly golden, 5-7 minutes. Remove pan from heat.
Add pasta to boiling water and cook, according to package directions, until almost al dente. Drain, reserving 1 cup cooking water. Transfer pasta to skillet, along with 1/2 cup reserved cooking water. Place skillet over medium heat.
In a medium bowl, beat eggs and season with salt and pepper. Add eggs to skillet along with cheese; gently mix to combine. Let cook until eggs just begin to set, but not scramble. Remove from heat and add parsley and sprinkle with additional cheese, if desired. Serve immediately.