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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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cook pasta in lots of boiling salted water for 6 minutes. meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces. add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer. now in a large bowl, beat the egg yolks, parmesan cheese, lemon zest, salt and pepper together. drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. immediately add to the egg mixture, tossing quickly until the pasta is coated well. add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy. sprinkle with extra black pepper and parmesan cheese. serve in warm shallow bowls. enjoy!