A cream-free carbonara bound with egg yolks and Corsican cheese, featuring panzetta for smoky fat, zucchini for vegetal sweetness, and capers and artichokes to wake up the whole dish.
Ingredients
- 300 g spaghetti or linguine
- 120 g Corsican panzetta
- 2 moyennes fresh zucchini
- 150 g égouttés marinated artichoke hearts
- 1 tbsp vinegar-brined capers
- 4 fresh egg yolks
- 80 g Corsican sheep's milk tomme
- 2 tbsp extra-virgin olive oil
- 1 clove fresh garlic
- 1 petit bouquet fresh flat-leaf parsley
- as desired black peppercorns
- adjust to taste fine salt
Method
- Finely grate the Corsican sheep's milk tomme. In a bowl, mix the egg yolks, grated cheese, and plenty of black pepper. Add 2 tablespoons of cold water to slightly loosen the base.
- Cut the panzetta into small batons. Cut the zucchini into thin half-moons. Drain the marinated artichoke hearts and cut them into quarters if necessary.
- Bring a large pot of water to a boil. Salt moderately, because the panzetta, cheese, and capers are already salty. Cook the pasta 1 minute less than the indicated time.
- Meanwhile, heat the olive oil in a large skillet. Add the panzetta and brown it for 4 to 5 minutes over medium heat, until it renders its fat without burning.
- Add the zucchini to the skillet along with the lightly crushed garlic clove. Cook for 6 to 8 minutes, until the zucchini is golden on the edges but still tender. Remove the garlic.
- Add the artichokes and capers. Heat for just 1 minute to preserve their tangy character.
- Reserve a large mug of pasta cooking water. Drain the pasta, then add it to the skillet off the heat. Toss for 30 seconds to coat in the panzetta fat and olive oil.
- Wait 30 seconds to avoid scrambling the eggs. Pour the yolk-cheese mixture over the pasta, then toss vigorously, adding the cooking water little by little until you have a glossy, coating sauce.
- Return to very low heat for 20 to 30 seconds only if the sauce is too liquid, stirring constantly. It must remain creamy, never scrambled.
- Serve immediately with flat-leaf parsley, freshly ground black pepper, and a final drizzle of olive oil.
Nutrition
Per serving
- Energy
- 634.5 kcal
- Protein
- 28.94 g
- Carbohydrate
- 30.99 g
- Fat
- 43.35 g
- Fibre
- 4.5 g
- Calcium
- 13.42 mg
- Iron
- 0.4 mg
- Magnesium
- 10.05 mg
