This recipe is one that you need to prepare all the ingredients first. Then you add and stir, add and stir.
8 oz dried spaghetti (I used the thin pasta)
3 oz pancetta or bacon, divided ( I had Canadian Bacon on hand)
1/4 cup finely chopped shallots ( I used home grown scallions)
3 large eggs
1 medium zuchinni, cut into ribbons ( cut mine in the food processor, but a vegetable peeler would probably make the zuchinni more ribbon-like)
1/2 cup grated parmesan
1/4 cup half and half (not for me, I used Greek yogart (zoi or fago)
2 Tbsp milk to thin the yogart
1 tsp salt
coarse ground pepper
1 Cook spaghetti according to package directions. Drain, reserving 1 cup of cooking water.
2 Use a non-stick skillet if you have one. Heat a large, deep skillet over medium-high heat. Add pancetta; saute until almost crisp. Add onions, saute until onions are golden and pancetta is crisp but not burned.
Add onions, saute until onions are golden and pancetta is crisp but not burned.
3 Add pasta to skillet; toss, cooking over medium heat. Add eggs; stir vigorously, scraping pan to loosen cooked egg.
Add zuchinni; toss well. Add cheese; toss. Stir in half and half, salt, pepper.
Cook over medium heat until thoroughly heated, adding some reserved pasta cooking water if the mixture seems too dry. Serves 6
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