Zucchini Carbonara is a delightful twist on the classic Italian pasta dish, marrying the richness of traditional carbonara with the freshness of zucchini. This recipe offers an harmonious blend of flavors and textures, perfect for a satisfying meal any day of the week.
Spaghetti are tossed with creamy egg, Pecorino cheese, and sautéed zucchini, creating a comforting and indulgent dish that's surprisingly simple to prepare!
Looking for a delicious and healthy twist on a classic pasta dish? Look no further than zucchini carbonara! This recipe combines the creamy goodness of carbonara with the freshness of zucchini, creating a flavorful and nutritious meal.
Zucchini carbonara is made with just a few simple ingredients: zucchini, spaghetti, eggs, Pecorino cheese, salt and pepper. It's a straightforward dish that's perfect for both beginners and seasoned cooks alike.
The most mouthwatering feature of the dish is the smooth and creamy texture that is achieved by whipping the egg sauce with a little of the pasta cooking water.
If you are looking for other pasta dishes with zucchini that are quick and easy to prepare, some of the most summery ones include Spaghetti alla Nerano or Linguine with Zucchini, Shrimp and Saffron!
If, on the other hand, you are a fan of carbonara in all its versions, don't miss the fresh Vegetable Carbonara or the traditional Carbonara recipe.
Ingredients
- Prep Time: 10 Min
- Cook Time: 20 Min
- Servings: 4
- 350 g (¾ pound) of spaghetti
- 2 medium zucchini
- 2 medium eggs
- 2 medium egg yolks
- 100 g (1 cup) grated Pecorino Romano cheese
- 2 tablespoons of extra virgin olive oil
- salt
- ground black pepper
Kitchen Tools and Equipment
Here is dome useful kitchen tool you may need to make zucchini carbonara:
- Chef's knife - for chopping the zucchini and other ingredients
- Cutting board - to provide a stable surface for chopping
- Large skillet or frying pan - for cooking the zucchini and toss the spaghetti
- Wooden spoon or spatula - for stirring and flipping the ingredients in the skillet
- Pasta pot - for boiling water and cooking the pasta
- Colander - for draining the cooked pasta
- Mixing bowl - for combining the eggs, pecorino cheese, and other sauce ingredients
Instructions
Step 1) - Preparing Zucchini Carbonara is very simple. Wash the zucchini thoroughly. Remove the ends and cut into thirds. Slice the zucchini into julienne strips.
Step 2) - Put a couple of tablespoons of oil in a fairly large frying pan, heat it over low heat. Add the zucchini and sauté over high heat until golden brown. You need about 5 minutes. Season with salt to taste. Turn off the heat, cover with a lid and set aside. The pan must be large because you will need to season the pasta in it.
Step 3) - Now prepare the cream for the zucchini carbonara. In a large bowl, combine the whole eggs with the yolks. Beat them up with a fork. Then add the grated pecorino cheese and ground black pepper. Mix into a cream which, as you will see, will be rather thick. Don't worry, that's the way it's supposed to be. Before seasoning the pasta, add 2-3 tablespoons of cooking water to make it creamier. Set aside.
Step 4) - Bring a pot of water to a boil, add salt and cook the spaghetti. Use one liter of water for every 100 grams of pasta. The water should be salted to 1%: this means 10 grams of coarse salt. So for 350 grams (3-4 pound) of pasta you need 3.5 liters (14 ¾ cups) of water and 35 grams (1 ¼ oz) of coarse salt. Cook the spaghetti for the time indicated on the package. Drain the spaghetti AL DENTE and put them in the pan in which you cooked the zucchini.
Step 5) - Turn on the HIGH heat under the pan and stir. When you notice the spaghetti sizzle (in less than a minute) TURN OFF THE HEAT and add the creamy egg mixture. The heat of the pan will cook the eggs while keeping them creamy.
Step 6) - Toss the spaghetti with the eggs and zucchini. Serve the zucchini carbonara on a plate with a little pepper to taste and a sprinkling of pecorino on top.
Storage
To store leftover zucchini carbonara properly, allow it to cool to room temperature before storing. Then place the zucchini carbonara in an airtight container.
Place the container in the refrigerator as soon as possible. Zucchini Carbonara will keep in the refrigerator for up to 3-4 days.
When you're ready to eat the leftover zucchini carbonara, heat it thoroughly on the heat or in the microwave.
Freezing is not recommended.
Variations
- Pasta: While I used spaghetti in my recipe, consider experimenting with alternative pasta shapes such as linguine, fettuccine, or penne or farfalle. Each shape offers a different texture and mouthfeel, adding a new dimension to your dish.
- Zucchini alternatives: Although I chose medium green zucchini, you can explore alternatives such as yellow squash. This variety offer subtle nuances of flavor and different textures, adding intrigue to your carbonara.
- Cheese options: While my recipe called for pecorino romano, consider experimenting with parmigiano reggiano as a substitute. Parmigiano offers a milder, creamier flavor profile that may appeal to different taste preferences.
- Aromatic herbs: Although I have refrained from using aromatic herbs to stay true to the traditional carbonara recipe, you can explore the addition of chopped parsley or basil for a touch of freshness. These herbs add vibrant flavor and visual appeal to the dish. In addition, a sprinkling of dried oregano or thyme can add a hint of warmth and enhance the overall flavor profile.
- Garlic and Onion: I intentionally left out the garlic and onion in the sauté to preserve the delicate flavor of the zucchini. However, if you prefer a more robust flavor profile, consider sautéing minced garlic and/or finely chopped onion until golden brown before adding the zucchini. Adjust the amounts to your personal preference, balancing the intensity of the flavors with the subtlety of the zucchini.
Recipe Card
Zucchini Carbonara Recipe
Ingredients
- 350 g spaghetti ¾ pound
- 2 zucchini medium size
- 2 eggs medium size
- 2 egg yolks medium size
- 100 g Pecorino Romano cheese 1 cup, grated
- 2 tablespoons olive oil extra virgin
- salt to taste
- ground black pepper to taste
Instructions
- Wash the zucchini thoroughly. Remove the ends and cut into thirds. Slice the zucchini into julienne strips.
- Put a couple of tablespoons of oil in a fairly large frying pan, heat it over low heat. Add the zucchini and sauté over high heat until golden brown. You need about 5 minutes. Season with salt to taste. Turn off the heat, cover with a lid and set aside. The pan must be large because you will need to season the pasta in it.
- In a large bowl, combine the whole eggs with the yolks. Beat them up with a fork. Then add the grated pecorino cheese and ground black pepper. Mix into a cream which, as you will see, will be rather thick. Don't worry, that's the way it's supposed to be. Before seasoning the pasta, add 2-3 tablespoons of cooking water to make it creamier. Set aside.
- Bring a pot of water to a boil, add salt and cook the spaghetti. Use one liter of water for every 100 grams of pasta. The water should be salted to 1%: this means 10 grams of coarse salt. So for 350 grams (3-4 pound) of pasta you need 3.5 liters (14 ¾ cups) of water and 35 grams (1 ¼ oz) of coarse salt. Cook the spaghetti for the time indicated on the package. Drain the spaghetti AL DENTE and put them in the pan in which you cooked the zucchini.
- Turn on the HIGH heat under the pan and stir. When you notice the spaghetti sizzle (in less than a minute) TURN OFF THE HEAT and add the creamy egg mixture. The heat of the pan will cook the eggs while keeping them creamy.
- Toss the spaghetti with the eggs and zucchini. Serve the zucchini carbonara on a plate with a little pepper to taste and a sprinkling of pecorino on top.
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