Zucchini strips are fried and then coated in a quick butter-and-milk sauce thickened with a little flour. Off heat, egg yolk is stirred in, and the finished pasta is tossed with two cheeses and basil.
Ingredients
Equipment
Method
- Soak zucchini at least 20 minutes in cold water, wash off grit, drain, trim ends, and cut into sticks about 3 inches long and 1/8 inch thick. Pat thoroughly dry.
- Fry zucchini in oil about 1/2 inch deep over medium-high heat, in batches if needed, turning from time to time. Fry until light brown, not darker, then drain on a rack or paper towels.
- When pasta is nearly ready, pour off frying oil, wipe the pan clean and dry, add 2 tablespoons of butter, and heat to medium. When foam subsides, lower to medium-low and stir in the flour-and-milk mixture a little at a time. Stir constantly about 30 seconds. Add a pinch of salt and the fried zucchini, and cook about 1 minute, turning to coat.
- Take off heat and vigorously stir in the remaining butter and the egg yolk.
- Toss pasta with the sauce, add both cheeses, toss well, then add basil (or parsley), toss once more, and serve immediately.