Zucchini Carbonara With Herbed Ricotta
Time to complete
35 minutes
Serving size
4
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What You Need
Ingredients
Preparation
This twist on the classic Italian dish incorporates crisp-tender zucchini for a subtle crunch and crisp prosciutto. The creamy herbed ricotta has hints of summer flavor with parsley, basil and chives.
MAKE THE HERBED RICOTTA
- In a medium bowl, mix the ricotta with the parsley, basil, chives, lemon zest, and the finely grated garlic; season with salt and pepper. Refrigerate while you make the pasta.
CRISP THE PROSCIUTTO
- Arrange the prosciutto in a single layer in a HexClad 4.5QT Hybrid Deep Sauté Pan and place over medium heat. Cook until the prosciutto has darkened in color, about 1 to 2 minutes per side. Remove the prosciutto to a plate lined with paper towels and let cool. Prosciutto will crisp while it cools.
MAKE THE PASTA
- Meanwhile, bring a HexClad 8QT Hybrid Stockpot of salted water to a boil. Add pasta and cook until al dente, according to box directions. Drain, reserving 1 cup pasta water in a heatproof measuring cup.
- Return the HexClad 4.5QT Hybrid Deep Sauté Pan, to medium-high heat and heat the oil until shimmering. Add the zucchini and sliced garlic and cook, stirring occasionally, until tender and lightly browned in spots, about 7 minutes. Keep warm over very low heat.
- In a medium bowl, whisk the whole eggs with the egg yolks, cheese, 1 teaspoon of pepper, and ½ teaspoon of salt. Set aside. Very gradually whisk ¼ cup of the hot pasta water into the egg mixture to temper the eggs.
- Using tongs, transfer the pasta to the pan with the zucchini and toss to coat. Working quickly, add the egg mixture and ¼ cup more of the pasta water to the pan and toss vigorously until creamy, 1 to 2 minutes; add tablespoons of pasta water if too thick. Serve right away with the crispy prosciutto crumbled over top, passing the herbed ricotta and more basil at the table.
