Pasta all'ortolana from Simple: Effortless Food, Big Flavours (page 108) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bessp on July 21, 2024

    Delicious! The sauce is rich and creamy. Next time I'll probably do zoodles instead of spaghetti, just really do the thing. The zucchini was my favorite part. Super quick weeknight meal, great for a meatless day, or would also taste great with salmon or shrimp.

  • ezwriternc on September 12, 2023

    I thought this was a great base but had to add. I used rotini as I had no spaghetti. I added mushrooms and used a shallot instead of onion. I also started by cooking 4 or 5 slices of bacon in the skillet, then used the bacon grease to cook the veggies. Oh, and ran out of parmesan so I added gruyere. And crushed red pepper. Does that mean I didn't make her recipe? Yes, it does. But I started with what she gave me, which to me, is the best way to use a recipe I didn't know about before.

  • lou_weez on October 31, 2017

    I will reiterate what others have said, this is an quick, easy and delicious dish. Next time I might add a pinch of vegetable stock and/or chili just to up the flavor.

  • sjwill82 on August 09, 2017

    I added plenty of pepper and sautéed my onions and courgettes until they had a good colour. Simple and quick to prepare. The sauce was beautifully silky and elegant. A popular midweek choice for the family.

  • veronicafrance on May 30, 2017

    Yes, this is quick and easy but I'd rather have a real carbonara. Courgette is too bland -- you definitely need to overdose on cheese and pepper to make this at all interesting.

  • SheilaS on April 26, 2017

    The header notes describe this as a carbonara made with zucchini. I had my doubts about anything being carbonara-like with no pig parts in sight but this one delivers with those extra egg yolks adding a LOT of richness. Very good, quick and easy.

  • caitmcg on December 26, 2016

    A vegetarian spin on carbonara, with sautéed zucchini and onion. Great for using up some of that garden zucchini, this is delicious, with its silky, savory sauce of eggs and Parmesan and pecorino cheeses, all made as the pasta cooks.

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