Carbonara sauce traditionally contains guanciale (cured pork cheek), but I had a delicious vegetarian version with zucchini at Fratelli Paradiso in Potts Point, and couldn’t resist trying to recreate it at home. You need female zucchini flowers for this recipe, they’re the ones with the baby zucchini attached. It’s important to use authentic Italian Pecorino Romano, and to toss the pasta with the egg mixture while both the pasta and the cooking water are still very hot, so the residual heat cooks the egg and melts the cheese to make the delicious creamy sauce. Tortiglioni is a short tube-shaped pasta, use rigatoni or penne if you prefer, any shape that will catch the sauce in its hollows. And serve a glass (or 2) of Hughes & Hughes skin ferment pinot gris alongside. Try my recipe for authentic Carbonara with guanciale and scroll down to the video below for another delicious zucchini recipe.
Serves 6 as a starter
Share page on: