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pasta con le zucchine alla Caltabellota
zucchini carbonara 

trattoria la Ferla in Caltabellotta, impossibly high up in southwestern Sicily, serves this vegetarian carbonara 


serves 4
8 small zucchini sliced thinly into rounds
3 cloves garlic, coarsely chopped
6 Tbs high quality extra virgin olive oil
hot pepper finely chopped         

1 egg     
handful of fresh basil, mint, parsley (you can add lemon zest)
3/4 lb long pasta like fettuccine, tagliatelle, reginelle (and wide pad thai rice noodles are good with this sauce)  
ricotta salata (or another sharp sheep milk cheese like pecorino romano)
In a large sauté pan warm the garlic and hot pepper in olive oil until it just begins to cook. Add the zucchini with salt to taste and sauté over medium-high heat until the zucchini is cooked and is beginning to brown around the edges. Turn off the heat and add chopped herbs.
Meanwhile, boil the pasta in salted water. Lightly beat an egg yolk (or two) in a serving bowl, when the pasta is al dente remove it from the water directly into the bowl with the egg yolk and stir quickly to coat the pasta without making scrambled eggs, stir in the zucchini and herbs, top with grated ricotta salata and a swirl of olive oil. 

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