Bucatini Carbonara with Zucchini

Bucatini Carbonara with Zucchini
Photo by David Bishop


  • 3 large eggs
  • 1 garlic clove
  • 1 ½ pounds zucchini
  • 2 tablespoons olive oil
  • ½ cup whipping cream
  • ¼ teaspoon dried crushed red pepper
  • 1 cup freshly grated Parmesan cheese
  • + 2 more ingredients
    • 6 ounces sliced pancetta or bacon
    • 1 pound bucatini or spaghetti

Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set as...

View full recipe at Epicurious


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