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Zucchini Parmesan<\/p>\nZucchini Parmesan<\/p>\n
<\/p>\n
2 T. extra-virgin olive oil<\/p>\n
3 cloves garlic, smashed<\/p>\n
4 ounces pancetta, cubed<\/p>\n
2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note)<\/p>\n
Kosher salt and freshly ground pepper<\/p>\n
1 large egg plus 1 large yolk<\/p>\n
1 ounce Pecorino Romano, finely grated (1 C.), plus more for serving<\/p>\n
\u00bc tsp. finely grated lemon zest<\/p>\n
8 ounces spaghetti or linguine<\/p>\n
\u00bd C. thinly sliced fresh basil leaves<\/p>\n
<\/p>\n
In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes. Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 C. pasta water; drain. Slowly whisk 2 T. hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1\/4 C. at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchini Parmesan 2 T. extra-virgin olive oil 3 cloves garlic, smashed 4 ounces pancetta, cubed 2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note) Kosher salt and freshly ground pepper 1 large egg plus 1 large yolk 1 ounce Pecorino Romano, finely grated (1 C.), plus more for serving \u00bc tsp. finely grated lemon zest 8 ounces spaghetti or linguine \u00bd C. thinly sliced fresh basil leaves In a large skillet or braiser, heat…<\/p>\n