There are many origin legends about the famous Roman dish Spaghetti alla Carbonara.   Some say it wasn’t invented in Rome but either in Naples or in a Chicago restaurant. The most recognized origin story is that of Renato Gualandi, who was hired to prepare a lunch for the liberating US Army in 1944 in Rome.  Using the US rations he created a memorable Spaghetti alla Carbonara and became the chef to the allied troops in Rome through 1945.  Whatever the origins, it is delectable.

 

Recipes change over time and tastes. In this recipe Giuliano uses zucchini to give freshness and lighten the dish.  Giuliano recently taught this recipe on a facebook live class, and the video can be seen above.

 

Spaghetti alla Carbonara with Zucchini

(From Every Night Italian by Giuliano Hazan)

 

 

Serves 4 people

 

1/2 pound small zucchini

4 ounces pancetta sliced 1/8″ thick

2 tablespoons butter

2 tablespoons extra virgin olive oil

1/3 cup dry white wine

4 egg yolks

3 tablespoons freshly grated Parmigiano-Reggiano

1 tablespoon freshly grated Romano pecorino

1 tablespoon finely chopped parsley

Salt

Freshly ground black pepper

1 pound. spaghetti

 

  1. 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 ½- inch dice.
  3. Unravel the pancetta and cut it into narrow strips. In a small skillet 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.
  6. 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.