Most of my experience with tossing raw eggs on pasta revolves around pasta carbonara, one of my very favorite meals. I eat it a lot. Because it requires only some eggs, bacon, and pasta, it is my go-to meal when the fridge is running low. What makes it great is not just the ingredients, but how they are added. When tossed in at the last minute that raw egg yolk lovingly coats every strand of pasta in a perfect, luscious sauce. When I saw this recipe I got very excited—here was another recipe that added the egg at the end. What kind of wonders would it hold?
I picked this from my old standby, The Top One Hundred Pasta Sauces, a book that has served me very well before. But maybe it’s the simplicity of the carbonara that I love, because this one got a little carried away. The zucchinis were right on, but maybe there was too much mozzarella. I couldn’t really taste the egg. The dish was heavy instead of luscious, an important difference. Not a bad variant on mac and cheese, though.
- 1 pound penne
- 2 pounds zucchini
- 5 ounces olive oil
- 2 ounces parmesan, grated
- 8 ounces mozzarella, cubed
- 2 eggs
- Salt and pepper
Slice the zucchini into 1/4 inch rounds.
Pour the oil into a frying pan and heat to medium. Fry the zucchini for a few minutes until bright green and just soft. Transfer the pieces to a paper towel to drain and salt them. Keep the oil.
Bring a large pot of water to a boil. Add the penne and cook for however long the box says.
When the pasta is cooked, quickly drain, and then dump back in the empty pasta pot. Dump in the mozzarella and stir until the cheese starts to cover the pasta. Crack in the eggs and add the zucchini. Stir until incorporated. Add a tablespoon or so of the leftover olive oil if needed. Then dump in the grated cheese, and season with salt and pepper.