5.0 from 3 votes
Zucchini Carbonara Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 560 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
Calories
560kcal
(28%)
Carbohydrates
70g
(23%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
205mg
(68%)
Sodium
349mg
(15%)
Potassium
513mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
548IU
(11%)
Vitamin C
18mg
(20%)
Calcium
324mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 560
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 205mg | 68% |
| Sodium | 349mg | 15% |
| Potassium | 513mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 324mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.