Al dente pasta, charred zucchini chunks that melt into the dish, and a creamy, lemony egg yolk-enriched sauce combine to make a delicious meal known as grilled zucchini carbonara.
To be clear, unlike my other carbonara recipe that calls for meat, this is a modification on the original dish. You won't be missing out on pancetta because this is meatless territory and adds miso for a deep plunge into salty umami flavor.
YIELDS:4 serving(s)PREP TIME:15 minsTOTAL TIME:30 mins CAL/SERV:617
INGREDIENTS:2 large zucchini (about 10 oz. each), cut into 1/4" rounds2 Tbsp. extra-virgin olive oilKosher salt12 oz. spaghetti6 large egg yolks1 large egg1 c. finely grated Pecorino (about 3 oz.), plus more for serving1/4 c. coarsely chopped fresh basil1 Tbsp. unsalted butter1 Tbsp. white miso2 tsp. finely grated lemon zestFreshly ground black pepper
Step 1: Preheat the grill for five minutes on medium-high heat (or preheat a large grill pan over medium-high heat). Combine zucchini, oil, and ½ teaspoon of salt in a medium-sized bowl. Wait five to ten minutes for the grill to heat up.
DIRECTIONS:
Step 2: Grill the zucchini, turning halfway through, for 5 to 6 minutes on each side, or until browned and softened. Work in batches if necessary.
Step 3: Cook pasta in a big pot of boiling salted water, turning occasionally, for about 10 minutes, or until just al dente, or a little white still shows when bitten into.
Step 4: In the meantime, combine the egg yolks, egg, Pecorino, basil, butter, miso, and lemon zest in a big bowl. Season with pepper. Remove from heat and set aside.
Step 5: Add pasta and zucchini to egg mixture; toss gently yet quickly to combine heated pasta into egg mixture, and coat pasta with glossy sauce.
Step 6: Pasta should be divided into bowls. Add Pecorino on top and season with pepper.