Mezze Penne alla Formaggella

1/4 tsp salt
6½ oz soft fresh goat cheese
6 large egg yolks
¼ cup, plus 2 tablespoons half & half (light cream)
1/2 tsp freshly ground black pepper
2 Ybsp extra-virgin olive oil
1 medium shallot
2 medium zucchini, finely diced
¼ cup finely chopped Italian parsley, plus extra for garnish
1 lb dried mezze penne pasta (just "penne" is ok)


Bring a large pot of salted water to boil and dump in the pasta.

Meanwhile crumble half the cheese into a large serving bowl. Add egg yolks, half & half, salt and pepper; whisk this all together.

Heat oil in a large skillet over medium heat. Add shallot and cook until softened, stirring frequently, about 3 minutes. Add the zucchini and do the same for about 5 minutes. Stir in the parsley and a pinch of salt. Remove from heat and set aside.

Pasta should now be just al dente so drain it and immediately add the pasta/zucchini mixture to the serving bowl with the cheese and egg yolks. Toss together really well. Sprinkle with remaining cheese and toss together.

Season to taste with salt and pepper. Divide among bowls, garnish with parsley and serve up while it's hot.