Carbonara (Edit)

Yield

Ingredients

• 4 egg yolk

• 2 tbsp milk/cream (approx)

• 4 oz. cheese - pecorino romano or parmigiano reggiano

• black pepper to taste (a lot)

• 1/2 lb guanciale or pancetta or bacon

• 1 zucchini

• 5 cloves of garlic

• sage

• rosemary

• penne pasta

Directions

• cut meat into 1/2 in chunks

• deseed zucchini and cut into chunks about the size of the pasta

• mince or press garlic

• start boiling water for pasta, add salt

• add meat to cold pan over medium heat

• combine egg yolk, milk, cheese, pepper, sage, and rosemary

• add pasta to boiling water, cook 2 minutes less than package instructions

• 1 minute before pasta is done add zucchini to meat

• right before draining pasta, add garlic and remove from heat

• drain pasta (SAVE SOME PASTA WATER), add to pan and, stir to coat with rendered fat

• deglaze with a little bit of pasta water

• add egg mixture and stir vigorously until sauce is thick and custardy

• add more pasta water, the sauce will thicken as it cools