Vegetarian carbonara – Carbonara di zucchine

Bring one large pot of water to a boil.

Meanwhile, cut the zucchini into small cubes (as if they were pieces of pancetta), finely grate the Parmesan cheese, and finely chop the onion.

Heat a large skillet with the oil, add the onion and cook it at low heat for 5 minutes.

Add the zucchini cubes, increase the heat to medium and cook for about 8-9 minutes, stirring occasionally. Add salt and pepper and increase the heat to make the zucchini crisp for 1-2 minutes. 

Whisk the egg yolk and the whole egg in a medium bowl. Add the grated cheese, salt, and black pepper.

Salt the water and boil the pasta, stirring occasionally. Drain 2 minutes before the time indicated on the package.

Before draining the pasta, save 1/2 cup pasta cooking water. Pour 1/4 cup (half of the reserved water) into the eggs and cheese mixture.

Drain the pasta and transfer it to the skillet with the zucchini.

Stir the pasta and the zucchini for a few seconds, then add the eggs and cheese mixture. Keep stirring constantly and vigorously at very low heat. 

Add the remaining 1/4 cup of water a tablespoon at a time and keep stirring constantly. You will see that the creamy and glossy sauce will start to form! Stop stirring when you’ll reach your desired consistency of the cream.

Serve pasta in bowls topping with pepper and the reserved cheese.