Zucchini and Pancetta Linguine Carbonara

Ingredients:

8 ounces linguine pasta
2 medium zucchinis, diced
4 ounces pancetta, diced
2 cloves garlic, minced
2 egg yolks
1/2 cup grated parmesan cheese
1/4 cup heavy cream
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Bring a large pot of salted water to a boil. Add linguine pasta and cook for 8-10 minutes, or until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add diced pancetta and cook for 5-6 minutes, or until crispy.
Add minced garlic to the pan and cook for 1-2 minutes, or until fragrant.
Reduce the heat to medium and add diced zucchinis to the skillet. Cook for 4-5 minutes, or until tender.
In a small bowl, whisk egg yolks, heavy cream and grated parmesan cheese together.
Add the cooked linguine to the skillet with the pancetta and zucchinis. Stir to combine.
Pour in the egg mixture and stir continuously until the sauce thickens and coats the pasta. This should take about 2-3 minutes.
Remove the skillet from the heat and season with salt and pepper to taste.
Divide the pasta into serving bowls and serve hot.

Verdict:

This Zucchini and Pancetta Linguine Carbonara is a delicious twist on the classic carbonara recipe. The crispy pancetta adds a nice texture and the zucchinis provide a fresh and healthy element to this pasta dish. The egg and parmesan sauce is rich and creamy, making this dish a perfect comfort food for any time of the year.