By MANDY SINCLAIR
1 tbsp olive oil
100g pancetta, chopped
4 green zucchini, shredded
3 egg yolks
½ cup cream
¾ cup grated parmesan, plus extra to serve
1. Cook spaghetti in a large saucepan of boiling salted water according to packet directions. Drain, reserving 1 cup cooking liquid.
2. Meanwhile, heat oil in a large frying pan on high. Cook pancetta for 2-3mins, until brown. Add zucchini and cook for 1 min, until well combined.
3. Mix together egg yolks, cream and parmesan. Add hot spaghetti to zucchini mixture and toss to combine. Remove from heat. Add egg mixture with reserved cooking liquid and toss to combine. Season well. Serve immediately topped with extra parmesan.
Use a mandolin to help finely shred zucchini, alternately cut into a fine julienne.
try this ….
Steamed ricotta zucchini flowers
Mix together 250g fresh ricotta, ½ cup grated parmesan and 2 crushed garlic cloves. Carefully open flowers and remove stamens. Spoon ricotta into flower, twisting end to enclose. Cook 1 chopped onion in a little oil until soft. Add 2 x 400g cans chopped tomatoes and ½ cup of basil leaves. Cook for 15mins. Lay stuffed zucchini flowers on tomato sauce. Cover and simmer for 10mins, until flowers are firm and zucchini tender. Serve on pasta or alongside grilled steak or chicken.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS