Zucchini and egg yolk pasta.
Cook time: 10 mins | Prep time: 10 mins | Serves: 2
Ingredients.
150g spaghetti
3 egg yolks
1/2 cup reggiano parmesan, grated
3 garlic cloves, minced
1 teaspoon cracked pepper
1 zucchini, grated
salt to taste
To serve:
olive oil
chilli flakes
prosciutto crumbs, optional
Method.
1. Cook pasta to the packet instructions. Meanwhile in a large bowl add the egg yolks, parmesan, garlic, cracked pepper and 1/2 cup of pasta water. Let the pasta water cool for 5 minutes before adding it to the egg mixture.
2. Whisk to combine. Add in the cooked pasta and grated zucchini. Mix through and sprinkle chilli flakes, olive oil and prosciutto crumbs.
3. To make the prosciutto crumbs lay 3 pieces of prosciutto onto a baking tray and bake at 180C for 5 minutes or until crispy. Let it cool and blend into a fine crumb. Will last in an airtight glass jar for 1 month.
