Zucchini and Penne Carbonara

by Alison on April 26, 2010

Zucchini and Penne Carbonara


•    4 cups zucchini
•    1 shallot, finely minced
•    3 cloves garlic
•    6 oz whole wheat penne
•    3 oz pancetta, cut into chunks
•    1 egg
•    1/2 cup egg whites
•    1/2 cup grated romano
•    1/4 cup grated parmesan
•    1 Tbsp thyme, chopped
•    1 Tbsp parsley, chopped


Cook penne according to package instructions

Halve zucchini lengthwise.  Slice the zucchini at an angle into pieces roughly the same size and shape as the penne.

To make your creamy carbonara sauce, put the eggs and egg whites into a bowl, add the Romano and the Parmesan, and mix together with a fork. Season with salt and pepper and put to one side.

Heat a very large frying pan, spray with cooking spray and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme and parsley, give everything a stir, so the zucchini become coated with all the bacon-flavour, and fry until they start to turn lightly golden and have softened slightly.

You need to work quickly at this point or you can mess up your carbonara. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini and bacon, then remove from the heat and add a ladleful of the reserved cooking water and your egg and cheese mix. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)  If needed add more cooking water.  (The pasta cooking water has starch from the pasta and will help bring the sauce together)

Serve immediately or it can get thick and well kind of yucky.

Nutrition Information

Yields 4 servings.

7 points per serving
Calories 333
Total Fat 15g, Saturated Fat 5.75 g
Protein 22 g
Carbs 35.7 g
Fiber 5.8g
Cholesterol 87 mg
Sodium 717 mg

Penne and Zucchini Carbonara

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