Pennette alla Carbonara with Flowering Zucchinis

The Carbonara with Flowering Zucchinis is a spring and vegetable variant of the classic carbonara. The recipe I am proposing maintains the delicate flavor of the flowering zucchinis combined with the typical creaminess of carbonara. Here are the ingredients and the preparation.

Ingredients for 4 people:

• 320 g of pennette
• 8 flowering zucchinis
• 4 egg yolks (or 2 whole eggs if you prefer a lighter version)
• 80 g of grated Pecorino Romano cheese
• 50 g of grated Parmigiano cheese
• 120 g of guanciale (or pancetta if you prefer)
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil

Preparation

1. Carefully clean the flowering zucchinis, removing the stem and any possible internal pistil, then cut them into strips.
2. Cut the guanciale into cubes or strips and brown it in a non-stick pan until it becomes crispy; you can add a drizzle of oil if necessary, or let it cook in its own fat.
3. Cook the pennette in plenty of salted water following the cooking times indicated on the package to achieve an al dente texture.
4. While the pasta is cooking, in a bowl, beat the yolks with the Pecorino and Parmigiano, add a pinch of black pepper and mix until a cream is obtained.
5. In a pan, let the flowering zucchinis wilt with a drizzle of oil and a pinch of salt, then combine them with the guanciale.
6. Drain the pasta al dente and pour it into the pan with guanciale and flowering zucchinis, stirring to flavor it.
7. Turn off the heat and add the cream of eggs and cheeses to the pennette, mixing vigorously to amalgamate everything without the eggs coagulating.
8. Serve the Pennette alla Carbonara with Flowering Zucchinis immediately, dusting, if liked, with more ground black pepper and grated cheese.

Curiosity

This variant of the carbonara respects the principle of not using cream in the preparation, just as the Roman tradition of carbonara wants. The flowering zucchinis add a touch of color and a delicate flavor that pairs well with the savoriness of the guanciale and the creaminess of the egg and cheese mixture.