Linguine Zucchini Carbonara + Romano + Pancetta

Ingredients:

Linguine and Zucchini Carbonara with Romano and Pancetta

You will need:
fresh eggs
Parmesan (I used Romano)
long pasta like spaghetti (I used linguine)
1 large zucchini
garlic
whole milk or half and half
black pepper
nutmeg (not shown)
6-8 oz thick sliced pancetta (2-3 times the amount shown here, this was not enough!)

Step 1:

Put a large pot of water on to start boiling. Grate up about 1 cup of the hard cheese, plus some strips for garnish if you like. Set aside.

Step 2:

Meanwhile, slice up your zucchini like so:

Step 3:

And then into long thin strips.

Slice up about 3 cloves of garlic, and cube your pancetta (not shown). In a medium fry pan, saute your zucchini over medium-low heat in a very small amount of olive oil, until it starts to get tender and a bit limp, but not mushy. Set aside (forgot to get a pic of this part, sorry  )

Step 4:

Now cook up your bacon and garlic, I used the same pan that the zucchini was in (you will see this is not enough pancetta.

Step 5:

You pasta water should be boiling by now. Salt it, and add about 5 oz of dried pasta.

Sidenote: Do you ever see that really expensive pasta, handmade with a rough texture, see the astronomical price tag (this was $6 a package) and wonder if it is worth that price? Well I did, until I tried it. Man oh man, I don't make this stuff often because it breaks the bank, but just let me say it is worth every penny!

Step 6:

While the pasta is cooking, quickly beat up 2 eggs, about 1/2 cup of whole milk, and a small grating of nutmeg and a dash of black pepper in a medium bowl and set aside. When the noodles are al dente, drain, then return the noodles to the pot and add the zucchini.

Step 7:

Mix up the noodles and zucchini, and then add the garlic and pancetta, along with the egg-milk mixture. Stir in over very low heat, and add the cup of grated cheese.

Step 8:

Cook for another minute or two until thick. Toss to coat, and serve immediately. Enjoy the linguine and zucchini carbonara with romano and pancetta.