Vermicelli Con Le Zucchini
Ingredients
1/2C olive oil (decreased from 1)
4 lb small zucchini, diced (increased from 1)
1 handful mint leaves, chopped
4 oz panchetta, diced (increased from 1)
1 1/4 lb vermicelli or bucatini
1 egg yolk, lightly beaten
1 tablespoon unsalted butter
1 handful of fresh basil leaves, torn
1/4 C grated parmesan cheese
salt and pepper to taste
Directions
1/2C olive oil (decreased from 1)
4 lb small zucchini, diced (increased from 1)
1 handful mint leaves, chopped
4 oz panchetta, diced (increased from 1)
1 1/4 lb vermicelli or bucatini
1 egg yolk, lightly beaten
1 tablespoon unsalted butter
1 handful of fresh basil leaves, torn
1/4 C grated parmesan cheese
salt and pepper to taste
Directions
- Pour the oil into a large drying pan over medium-high heat and heat to 340 degrees F.
- Add the zucchini and fry until golden (10 minutes)
- Transfer to a bowl and mix with mint leaves
- Remove 2/3 of the oil and brown pancetta till golden brown. Add the pancetta to the bowl and mix with the zucchini. Save the oil
- Cook pasta to al dente. Save 1 ladleful of pasta water
- Drain and transfer the pasta, saving 1 ladleful of pasta water, to the drying pan with oil. Add the zucchini, pancetta, and ladleful of pasta water and place over low heat. Stir gentle and heat for no more than a couple of minutes.
- Turn off the heat and add the egg yolk, butter, basil, parmesan cheese, salt, and pepper to taste. Mix quickly, but thoroughly. Transfer to a warm bowl and serve.