Angela's Italian Recipe for Bucatini Carbonara with Zucchini


Ingredients:
6 ounces sliced pancetta, cut into 1/4-inch wide strips 1/2 cup whipping cream 1 garlic clove, finely chopped 1/4 teaspoon dried crushed red pepper 2 tablespoons extra virgin olive oil 1 and 1/2 lbs zucchini, thinly sliced 1 lb bucatini or spaghetti pasta 3 large eggs 1 cup freshly grated Parmigiano cheese

Directions:

Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside. Heat olive oil in heavy large skillet over medium-high heat. Add zucchini; saute until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.) Cook pasta in large pot of boiling salted water until 'al dente'. Drain well. Return pasta to pot. Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover.

Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmigiano cheese. Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese. Makes 6 servings.

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