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pasta con le zucchine
zucchini carbonara 

serves 4

8 small zucchini sliced thinly into rounds    

3 cloves garlic, coarsely chopped

6 Tbs extra virgin olive oil [like OdD laStoria Sicilian olio]


hot pepper finely chopped              

handful of fresh basil, mint, parsley and if your zucchini have their flowers add them too

one or two egg yolks

3/4 lb long pasta like fettucine or tagliatelle

ricotta salata (or pecorino romano)


In a large sauté pan warm the garlic and hot pepper in olive oil until it just begins to cook. Add the zucchini with salt to taste and sauté over medium-high heat until the zucchini is cooked and is beginning to brown. Turn off the heat and add the roughly chopped herbs/flowers.

Meanwhile, boil the pasta in salted water. Separate one or two eggs putting the yolks in a serving bowl. When the pasta is al dente, drain the pasta or remove it from the water with a pair of tongs and add it to the bowl with the egg yolks. Immediately toss the pasta with the egg to coast the pasta and cook the egg without making clumpy scrambled eggs. Stir in the warm zucchini mixture and serve topped with lots of grated ricotta salata and a swirl of olive oil. 

If you can't find the tangy, sharp ricotta salata you can grate pecorino romano on top.

From the trattoria la Ferla impossibily high up in Caltabellota in Sicily. This pasta is worth the tortuous drive to get up to Caltabellota, which is worth a visit in any event, but it's actually easy to make at home. 

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