Mommy's Time Out Magazine March 2017 - Page 15

Delicious Pasta from Michela Baratta's Kitchen

Zucchini carbonara pasta (4 people)

4 cups short pasta (bows, rotini or penne)

Extra virgin olive oil

7 oz finely diced smoked bacon

4 zucchini grated (best to use a grate with big holes)

3 eggs

Shaved parmigiano reggiano cheese

salt & pepper to taste

Cook pasta in salt boiling water and drain. In the meantime, sauté in a pan the bacon for a minute and add the grated zucchini and cook for 5 minutes or until the zucchini are soft. Add some water if it gets too dry.

Whisk the eggs with a pinch of salt & pepper and a tablespoon or two of shaved parmigiano reggiano cheese.

Pour the pasta of your choice in the pan and mix with the zucchini/bacon mix. Slowly pour the whisked eggs in the pan at a low flame until creamy.

Serve and add extra shaved cheese to taste.


Pour all the ingredients in a food processor except for the milk and mix together. Gradually add the milk to the mix and knead the dough until it is smooth, then cover in plastic wrap and let rest for 15 minutes.

Divide the dough into pieces and roll out the dough until 1/10 inch using a rolling pin or pasta machine. Use a knife or pasta cutter to cut out 1 inch wide stripes or diamonds or whatever shape you prefer.

Fry the dough in boiling oil. The dough should be completely submerged in the oil for 30 seconds to 1 minute. Once golden, remove the fritters using a slotted spoon and place them on parchment paper.

Dust the fritters with powdered sugar. The chiacchiere can be served immediately or stored for a couple of days