Zucchini Parmigiana with Homemade Basil Pesto, Provola & Cooked Ham & Handmade Pici alla Carbonara with Guanciale & Pecorino Romano

Zucchini Parmigiana with Homemade Basil Pesto, Provola & Cooked Ham

Ingredients:

For the zucchini parmigiana:

  • 4 medium zucchini, washed, dried, and thinly sliced lengthwise
  • 5 oz cooked ham, thinly sliced
  • 8 oz provola cheese, thinly sliced
  • 1/3 cup Parmigiano Reggiano, finely grated
  • 2 tbsp breadcrumbs
  • 2 tbsp extra-virgin olive oil, plus more for finishing
  • Fresh basil leaves, for garnish
  • Salt, to taste

For the basil pesto:

  • 2 cups fresh basil leaves
  • 1 small piece garlic, about 1/4 clove
  • 3 tbsp pine nuts
  • 1/3 cup extra-virgin olive oil, plus more as needed
  • 1/4 cup Parmigiano Reggiano, finely grated
  • 1 tbsp Pecorino Romano, finely grated
  • 1 tsp coarse salt, or to taste

Preparation

  1. Prepare the zucchini
 
  • Preheat the oven to 350°F.
  • Wash and dry the zucchini well.
  • Slice them lengthwise into thin, even strips.
  • Arrange the zucchini slices on a baking sheet in a single layer.
  • Drizzle with extra-virgin olive oil and season lightly with salt.
  • Bake for about 10 minutes, or until the zucchini releases some of its water and softens slightly.
  • Remove from the oven and set aside.
 
  • Prepare the pesto
 
  • Place the garlic in a mortar and crush it gently against the sides.
  • Add the coarse salt and basil leaves a little at a time, working them into a paste.
  • Add the pine nuts and continue crushing until combined.
  • Pour in the extra-virgin olive oil gradually, mixing until the pesto becomes smooth and bright green.
  • Add the Parmigiano Reggiano and Pecorino Romano.
  • Mix again until creamy.
  • Add a little more olive oil on top if needed, so the pesto stays glossy and does not oxidize.
 
  1. Prepare the cheese
 
  • Thinly slice the provola cheese.
  • Note: If provola is not available, use mozzarella or another fresh cheese that melts well but is not too watery.
  • Assemble the parmigiana
  • Lightly oil the bottom of an 8×12-inch baking dish.
  • Spread a thin layer of pesto over the bottom.
  • Add a layer of baked zucchini slices.
  • Spread another layer of pesto over the zucchini.
  • Add a layer of cooked ham.
  • Add a layer of sliced provola.
  • Repeat the layers with more zucchini, pesto, ham, and provola until the ingredients are used.
 
  1. Finish the top
 
  • Sprinkle the top generously with grated Parmigiano Reggiano.
  • Add breadcrumbs for a crunchy golden crust.
  • Decorate with a few fresh basil leaves.
  • Drizzle lightly with extra-virgin olive oil.
 
  1. Bake
 
  • Bake at 350°F for 20-25 minutes, or until the cheese is melted and the top is golden and crisp.
  • Let the parmigiana cool for a few minutes before serving, so the layers settle and the flavors become easier to taste.
 

Serving note

This is a lighter version of traditional parmigiana, made with zucchini instead of eggplant and enriched with fresh basil pesto, provola, cooked ham, and a crisp Parmigiano breadcrumb topping. It is creamy, fragrant, and crunchy on top, perfect as a main dish or as a rich side for a family meal.

Handmade Pici alla Carbonara with Guanciale & Pecorino Romano

Ingredients:

For the handmade pici:

  • 1 2/3 cups semolina flour, plus more as needed
  • 7 tbsp water, room temperature
  • 1 tsp extra-virgin olive oil
 

For the carbonara:

  • 4 oz guanciale, diced
  • 2 large egg yolks
  • 1 large whole egg
  • 1/2 cup Pecorino Romano, finely grated, plus more for serving
  • Freshly ground black pepper, to taste
  • Coarse salt, for the pasta water
  • Optional: replace 30% of the Pecorino Romano with Parmigiano Reggiano for a slightly milder and sweeter flavor.
 

Preparation

1. Prepare the pici dough

  1. Pour the water into a large bowl.
  2. Add the extra-virgin olive oil.
  3. Gradually add the semolina flour while mixing with your hands.
  4. Keep working the dough until it starts to pull away from the bowl.
  5. Transfer the dough to a work surface and knead it until smooth, soft, and elastic. (The dough should feel like playdough: soft but not sticky, and not dry).
  6. It is ready when the surface is smooth and, if pressed with a finger, the indentation slowly disappears.
  7. Cover the dough with a bowl and let it rest for about 20-30 minutes, so it relaxes and does not dry out.
 

2. Prepare the guanciale

  1. Remove the tough outer skin from the guanciale.
  2. Cut the guanciale into small cubes or strips.
  3. Place it in a cold pan and cook over medium heat until the fat melts and the guanciale becomes golden and crispy.
  4. Remove the crispy guanciale from the pan and place it in a small bowl.
  5. Keep the rendered fat in the pan, as it will be used to flavor the pasta.
 

3. Prepare the carbonara cream

  1. In a bowl, add the egg yolks and the whole egg.
  2. Add the grated Pecorino Romano.
  3. Add plenty of freshly ground black pepper.
  4. Mix until the sauce becomes thick and creamy.
  5. Set aside.
 

4. Shape the pici

  1. Flatten the rested dough slightly with your hands.
  2. Cut off small pieces of dough.
  3. On a clean part of the board, without too much flour, roll each piece with your
    hands into long, thick spaghetti-like strands. (The pici should be thicker than regular spaghetti).
  4. Place the shaped pici on a lightly floured surface while you finish the rest.
 

5. Cook the pasta

  1. Bring a large pot of water to a boil.
  2. Add coarse salt, but not too much, because the Pecorino Romano and guanciale are already salty.
  3. Add the fresh pici to the boiling water.
  4. Stir gently so they do not stick to the bottom.
  5. Cook for just a few minutes, until tender but still firm. (Fresh pasta cooks quickly, so check it often).
 

6. Combine the pasta and guanciale

  1. Transfer the cooked pici directly into the pan with the guanciale fat.
  2. Add half of the crispy guanciale.
  3. Toss everything together so the pasta absorbs the flavor.
  4. Remove the pan from the heat before adding the egg mixture.
 

7. Make it creamy

  1. Add the egg and cheese mixture to the pasta off the heat.
  2. Toss quickly and continuously until the sauce becomes creamy and coats the pici.
  3. If needed, add a small splash of hot pasta water to loosen the sauce.
  4. Note: Do not cook the eggs directly over high heat, or they may scramble.
 

8. Finish and serve

  1. Plate the pici alla carbonara immediately.
  2. Top with more freshly ground black pepper.
  3. Add extra Pecorino Romano.
  4. Finish with the remaining crispy guanciale on top.
 

Serving note

This carbonara is rich, creamy, and deeply flavorful, made with handmade egg-free pici, crispy guanciale, Pecorino Romano, eggs, and black
pepper. The result is a rustic and generous version of one of Rome’s most iconic pasta dishes.

 

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