Zucchini Carbonara Sauce on Spaghetti, from Gael
Via May 2016 Vegetarian Times. Gael made it May 16, 2016 for a simple Monday-night dinner. A little bland, but you can spice it up how you like, and we ate the whole big bowl full.
3 T pine nuts (Gael recommends more pine nuts to serve alongside, you'll want more)
1 large egg plus 1 large egg yolk
1/4 c whipping cream
3 T grated Parmesan plus more for topping
Small zucchini peeled into small strips with a vegetable grater
8 oz spaghetti.
Cook spaghetti and drain, Save a small amount of the pasta water.
Toast pine nuts in small skillet until browned. Transfer to plate to cool.
Whisk together egg, egg yolk, cream and cheese. Season with salt and pepper. Stir in zucchini and 3 T pine nuts (reserving some extra for top). Toss with 2-3 T of pasta water to obtain desired sauce consistency
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