Lemony Zucchini Carbonara with Chilli

In RECIPES 2017 by Linda Szymanski

Lemony Zucchini Carbonara with Chilli

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INGREDIENTS

spaghetti
1½ tbsp olive oil
3 cups thinly sliced zucchini
½–1 small red chilli, finely chopped (or a pinch of dried chilli flakes)
eggs, lightly beaten
100 ml crème fraîche
Melange Pepper from Salts of the 7 Seas
finely grated zest of 1 large lemon or 2 small lemons
¾ cup finely grated Parmesan, plus extra, to serve
1 tbsp chopped parsley leaves
Dragon’s Wing South African sea salt from Salts of the 7 Seas

PREPARATION
  1. Cook the pasta in boiling salted water in a large saucepan according to the packet instructions until al dente.
  2. Meanwhile, heat the olive oil in a large non-stick frying pan over medium heat. Add the zucchini and chilli, and cook, tossing and shaking the pan, for 3 minutes or until tender. Remove from heat and set aside until needed.
  3. Drain the pasta, reserving 100 ml cooking liquid. Return the pasta to the pan with the reserved liquid (off the heat). Add the beaten eggs and stir to incorporate. Add the zucchini and the remaining ingredients, then stir to combine and cover with a lid. Stand for 2–3 minutes or until warmed through. Adjust the seasoning; it will need a generous amount of Dragon’s Wing South African sea salt and Melange pepper from Salts of the 7 Seas.
  4. Serve immediately with the extra grated Parmesan.