Zucchini sauce with basil and beaten egg yolk from Essentials of Classic Italian Cooking (page 166) by Marcella Hazan

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Notes about this recipe

  • pattyatbryce on August 17, 2022

    Excellent, light, and easy dish

  • Delys77 on June 21, 2022

    I made this for a light meatless meal last night and we were very pleased. I only had Grana Padano so went with 3/4 of a cup of that and I also did the zucchini in the air fryer to save on oil a bit. Overall very tasty and Trisha is correct that the egg really gives that lovely carbonara feel. Very tasty, easy, and meat free so always a plus. The only negative comment was from my son who said he found the zucchini a bit bitter but that is likely because a few of them over browned in the air fryer. Next time I might just saute with some garlic.

  • TrishaCP on August 18, 2016

    I am always looking for good ways to use zucchini, and this was really good. I made this as is, but used olive oil to fry the zucchini (and a non-stick pan, so less oil). The sauce was carbonara-like, but not as heavy. It didn't "need" it, but I would probably add some garlic to the mix next time too.

  • lisachile on July 27, 2014

    This was delicious. I added some extra zucchini and prosciutto. Next time I think I'd add even more zucchini.

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