Creamy Carbonara with Pancetta, Red Onions, and Zucchini

local_grocery_store Ingredients

• 3/4 12 ounces spaghetti, package
• 3/8 6 ounces pancetta, inch thick slices, chopped
• 1 small red onion, thinly sliced
• 2 medium zucchinis, halved lengthwise and thinly sliced
• 6 large eggs
• 3/8 3/4 cup grated Parmesan cheese
• 3/8 3/4 cup heavy cream
• 3/8 3/4 cup chopped fresh parsley
• Salt and black pepper, to taste

restaurant_menu Method

1. 1.Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside, leaving the rendered fat in the pan.
3. 3.Add the sliced red onion to the skillet and cook until softened, about 5 minutes. Add the sliced zucchini and cook for another 3 minutes, until tender.
4. 4.In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with salt and black pepper.
5. 5.Add the cooked spaghetti to the skillet with the onions and zucchini. Pour the egg mixture over the spaghetti and toss well to coat. Cook for 2-3 minutes, until the sauce thickens slightly.
6. 6.Remove from heat and stir in the crispy pancetta and chopped parsley. Season with additional salt and black pepper if needed.
7. 7.Serve the creamy carbonara immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, you can omit the pancetta and add some sautéed mushrooms for extra flavor.
• chevron_rightIf you prefer a lighter sauce, you can use half-and-half or whole milk instead of heavy cream.
• chevron_rightMake sure to toss the spaghetti quickly with the egg mixture to prevent the eggs from scrambling.
• chevron_rightLeftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet with a splash of cream or milk to restore the creaminess.