zucchini carbonara

Last night I made zucchini carbonara for dinner, based on this recipe (from the erstwhile Bitten), but using the last of my leftover tarragon instead of mint and mezze penne instead of spaghetti.

Zucchini Carbonara

• Salt to taste
• 3 tablespoons olive oil
• 3 or 4 small zucchini, about a pound, washed, trimmed and cut into slices 1/8 to 1/4 inch thick
• Freshly ground black pepper to taste
• 2 eggs
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound spaghetti, linguine or other long pasta [or any other pasta]
• 1/2 cup roughly chopped mint, parsley or basil [tarragon in this case]

• 1. Salt a large pot of water, and bring it to a boil over high heat. Put the olive oil into a 10- or 12-inch skillet over medium-high heat. A minute later, add the zucchini, and cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
• 2. Beat the eggs and 1/2 cup of the cheese together. Add the pasta to the boiling water, and cook until it is tender but firm. When it is done, drain it, and combine it immediately with the egg-and-cheese mixture, tossing until the egg is cooked. Add the zucchini, and toss again. Taste, and add more salt and pepper if necessary.
• 3. Toss in the herb, and serve immediately, passing the remaining cheese at the table.