Pasta alla Carbonara alla Giudea (adapted from the recipe of Umberto Pavoncello)
Serves 4
Ingredients:
1 lb. spaghetti or tagliolini or penne
1 small onion, very finely diced
4 tablespoons extra-virgin olive oil
4 medium zucchini (1 1/2 lbs.), cut vertically into quarters, then thinly sliced
4 egg yolks, room temperature
4 heaping tablespoons grated Pecorino Romano cheese
Pinch of salt
Freshly ground pepper to taste
Directions:
1. Put water on to boil for pasta.
2. In a saucepan large enough to accommodate all of the pasta when it is cooked, heat the olive oil.
3. Saute the onion in the olive oil until soft, then add the finely sliced pieces of zucchini and sauté until it starts to turn golden. Turn off the heat.
4. Add the pasta to the boiling water and while it is cooking, put the egg yolks, grated pecorino, a pinch of salt, and the black pepper into a bowl and beat the mixture until blended.
5. When the pasta is just short of al dente, drain it, reserving 1/4 cup of the water it was cooked in.
6. Quickly reheat the zucchini and onion mixture in the saucepan, then add the drained pasta, and the 1/4 cup of cooking water, and toss briefly.
7. Turn off the heat, and quickly pour in the egg mixture, stirring just until the sauce is thoroughly cooked and the pasta is coated. Do not let the sauce harden and coagulate so the eggs it contains scramble.
8. Serve immediately, accompanied by a bowl of grated Pecorino Romano and the pepper grinder so that your guests can add as much extra cheese and pepper as they wish.
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