Penne Carbonara with Zucchini

Traditionally made with eggs, cured pork, hard cheese and plenty of pepper, carbonara is classic Italian comfort fare. For a lighter, equally delicious version, we’ve replaced the pancetta or guanciale typically used with zucchini (or yellow summer squash). Sautéed in olive oil and seasoned with garlic and pepper flakes, the zucchini takes on a richness that stands in for the pork. To build the dish’s creamy, silky-smooth sauce, a paste of eggs and Parmesan is combined with pasta cooking liquid, made especially starchy by boiling the noodles in a bare amount of water.