Campania — Procida island, Bay of Naples
A Procida Island variation on the Roman carbonara concept: sliced zucchine (courgettes) fried in olive oil until golden and slightly caramelised, then combined off heat with beaten egg yolks, Provolone del Monaco (local sharp aged cheese), and pasta cooking water to create an emulsified, creamy sauce with no cream. The zucchine are not a replacement for guanciale but a complete reconception — the Procidana version is a summer island pasta, light and vegetable-forward while using the same egg-and-cheese emulsification technique. The courgette's moisture must be removed before the egg is added or the sauce breaks.
Lighter than classical carbonara — the vegetable sweetness of zucchine replaces guanciale's animal richness; the Provolone del Monaco adds sharpness; summer, coastal, immediate
{"Fry zucchine until truly golden and their moisture has evaporated — wet courgette introduced to the egg causes it to scramble rather than emulsify","Remove pan from heat completely before adding the egg mixture — residual heat completes the emulsification; direct heat scrambles","Use only egg yolks (no whites) — yolks have more fat and less water; they emulsify without seizing as quickly as whole eggs","Add pasta cooking water in small amounts — the starch is the emulsifier; too much water breaks the sauce","Toss constantly after combining — motion keeps the emulsion active and prevents the yolk from settling and cooking on hot pasta"}
{"Slice zucchine into thin rounds (3–4mm), not too thin — they need some structure to survive the tossing without becoming a purée","Add a few leaves of fresh mint or basil at the end — both are traditional Procida flavourings that cut through the richness","The same technique works with grilled or charred zucchine (smoked note) — a contemporary development of the traditional","A pinch of dried chilli in the zucchine frying oil adds warmth without overpowering the delicate egg emulsion"}
{"Pan still on heat when adding egg — scrambles instantly; the thermal differential from hot pasta alone is sufficient","Using Parmigiano instead of Provolone del Monaco — the sharpness of the aged Provolone is characteristic of the Procidana version; Parmigiano is too mild","Under-caramelising the zucchine — water in the vegetable causes the sauce to break; colour means dryness and flavour","Crowding the zucchine in the pan — they steam instead of sauté; cook in batches if the pan is small"}
Le Ricette dell'Isola di Procida (Edizioni Intra Moenia)