Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. This zucchini version is absolutely amazing – it adds more flavor and more vegetables, which is always a good thing!
1 box De Cecco penne rigate
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
12 thick slices pancetta or lean bacon, cut into chunky pieces
A small bunch fresh thyme, leaves picked and chopped
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork – season lightly with salt and pepper and set aside.
Heat a very large frying pan, add a good splash of olive oil, chopped garlic and fry the pancetta or bacon until dark brown and crisp.
When the pasta is cooked, drain it, reserving a little of the cooking water.
While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce