Pasta Carbonara

© Nick Young 2011

16 ozs pasta (penne, rotini or your personal favorite).
2 eggs
1 cup shredded parmesan, or pecorino romano cheese
2 large zucchini
2 cloves garlic
2 oz sun dried tomato
A splash of extra virgin olive oil
Salt & pepper to taste
Feeds about four people.

Cook the pasta according to the maker's instructions, drain and retain a little of the cooking liquid.

Trim the ends from the zucchini and cut into quarters lengthways, cut out the center core of seeds then cut diagonally into pieces. Cut the sun dried tomatoes smaller pieces.

Slice the garlic and saute with the olive oil in a large pan, add the zucchini and cook a little, the zucchini should remain crunchy, add the sun dried tomatoes and, lastly, toss in the pasta.

Crack the eggs into a large bowl and mix together with the parmesan cheese. Take the hot pasta etc. and throughly toss together with the egg and cheese mixture, also throw in a splash of the hot cooking liquid. The heat from the hot pasta and water should cook the egg and everything will be coated with a delicious cheesy carbonara sauce.

There are many different variations to the carbonara recipe, I encourage experimenting!

Enjoy!