This creamy, smoky pasta and zucchini dish is really delicious comfort food you can prepare quickly and easily. The smoked cheddar may be unusual in this Italian-style dish, but it substitutes for the smoky flavor of bacon, and the results are very satisfying. In this recipe, raw eggs are stirred into hot pasta, and the eggs will cook if you have everything ready to toss together just as soon as the pasta has drained, and while it is still piping hot.
Serves 4 or 5
Time: 40 minutes
¼ teaspoon salt, plus more as needed
3 tablespoons extra-virgin olive oil
4 or 5 small zucchini, cut in half lengthwise and sliced ¼ inch thick (about 5 cups)
3 garlic cloves, pressed or chopped
1 pound pasta (fettuccine or linguine is nice, but any shape is fine)
2 large eggs
Pinch of freshly grated nutmeg
¼ teaspoon freshly ground black pepper, plus more as needed
1 cup grated or shredded smoked cheddar cheese
1 cup grated or shredded Parmesan cheese
½ cup finely chopped fresh parsley
½ cup chopped fresh basil
There are a couple of things going on at the same time in this recipe, so prep all the ingredients before you start to cook. What you want is for the zucchini to be cooked and the egg-and-cheese mixture to be at hand when the pasta is done. Have a large serving bowl warmed and ready for the drained hot pasta. Then, as soon as you’ve drained the pasta, follow the finishing steps and serve immediately.
Bring a large covered pot of salted water to a boil. Meanwhile, heat the oil in a large skillet on medium-high heat. Add the zucchini slices and cook for about 5 minutes, stirring occasionally. Add the garlic to the skillet and cook until the zucchini is golden brown and tender, about 5 minutes. Turn off the heat.
When the water is boiling, stir the pasta into the pot. Cover the pot and when the water returns to a boil, uncover the pot.
Meanwhile, in a bowl, beat the eggs with the nutmeg, salt, and pepper. Stir in the smoked cheddar and half the grated Parmesan. Set aside the remaining ½ cup Parmesan.
When the pasta is al dente, drain it and transfer right away to the warmed serving bowl. Immediately stir the egg and cheese mixture into the hot pasta and toss well to coat the pasta and cook the eggs. Add the cooked zucchini, parsley, and basil and toss well to evenly distribute the flavors. Season with salt and pepper to taste and toss again.
Serve immediately, with the remaining Parmesan cheese sprinkled on top.
Add a few crushed red pepper flakes to the skillet when cooking the zucchini.
A crisp refreshing salad is perfect to accompany this rich, cheesy pasta, perhaps Belgian Endive Citrus Salad with Gremolata.