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Spaghetti alla Carbonara With Zucchini

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A bowl of spaghetti with quartered zucchini pancetta Parmigiana and chopped parsley with a glass of white wine.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce. Their sweetness mellows the normally robust flavor of this dish. As in the original, the raw eggs are cooked only by tossing with the hot pasta. Use very fresh eggs, or do not do this at all if you are concerned about eating raw eggs. In this version, as well as in the original, I like to use only the yolks, which makes a thicker, richer sauce.

This recipe was excerpted from ‘Every Night Italian' by Giuliano Hazan. Buy the full book on Amazon. See more of Giuliano Hazan’s favorite pastas →

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