Ingredients
- 1/2 pound small zucchini
- 4 ounce pancetta cut from a 1/4" thick slice into strips 1" long and 1/8" thick
- 2 ounce tbs. butter
- 2 ounce tbs. extra virgin olive oil
- 1/3 cup dry white wine
- 4 cup egg yolks
- 3 cup tbs. freshly grated parmigiano-reggiano
- 1 cup tb. freshly grated romano pecorino
- 1 cup tb. finely chopped parsley
- 1 pound spaghetti
Preparation
Baking Directions:
Total time from start to finish: 20 minutes1. Place a pot for the pasta with at least 4 quarts of water over high heat.
2.Wash the zucchini (soaking them in cold water will help loosen the dirt if they feel very gritty) and cut into 1/2" dice.
3.In a small saute pan heat the butter and olive oil over medium high heat.
When the butter has melted add the pancetta and cook until it is nicely browned but not crisp.
Add the zucchini and continue sautéing until they are tender and lightly browned.
Add the white wine and continue cooking until it has reduced by half.
Remove from the heat and set aside.
4.When the pasta water has come to a boil, add a tablespoon of salt and the spaghetti.
Stir until all the strands are submerged.
5.In a mixing bowl large enough to accommodate the pasta lightly beat the egg yolks with the two grated cheeses, the parsley, a pinch of salt, and several grindings of the pepper mill.
5.When the spaghetti are cooked, turn on the heat under the pan with the pancetta and zucchini.
Drain the pasta and toss it until it is thoroughly mixed with the egg and cheese then add the pancetta and zucchini.
Toss again and serve at once.
