Directions
- 1Slice the zucchini into rounds.
- 2Heat a glug of extra virgin olive oil in a pan and add the sliced zucchini.
- 3Season with salt and stir until golden brown.
- 4Boil water in a pot, add salt, and cook the bucatini pasta according to package instructions.
- 5Meanwhile, grate the pecorino romano cheese and whisk it together with the eggs in a bowl.
- 6Add some cooked zucchini and their oil to the egg mixture and whisk to combine.
- 7Drain the cooked pasta and add it to the pan with the zucchini.
- 8Stir the pasta until well-coated with zucchini oil.
- 9Add the egg and cheese mixture into the pasta in the pan.
- 10Stir well to combine and create a creamy sauce.
- 11Serve the pasta on a plate, top with a few fried zucchini slices, and season with fresh black pepper.
Ingredients
- 1 glug extra virgin olive oil
- 1 zucchini
- 1 pinch salt
- 1 handful Bucatini pasta
- 1 cup pecorino romano cheese
- 3 eggs
- 1 pinch black pepper
Equipment
knifecutting boardfrying panwooden spoonwhiskgraterpottongs
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