Zucchini Carbonara With Herbed Ricotta

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

1. 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

1. 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

1. 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. 
2. 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.
3. 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.
4. 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.