Pasta Carbonara with Zucchini
2 servings
20 minutes
Zucchini carbonara pasta is a refined dish inspired by the classic Italian recipe. Carbonara originated in Rome and is traditionally made with guanciale, eggs, and parmesan. Here, its updated version combines with tender zucchini that adds freshness and lightness. The creamy sauce envelops the pasta, creating a harmony of flavors—the creaminess of egg yolks, the spiciness of parmesan, and a light citrus note from lemon zest. This pasta is perfect for a cozy home dinner or lunch when you crave something rich yet airy. An important detail is the right sauce consistency: it should remain silky while the pasta is al dente. The dish is served hot, sprinkled with freshly ground black pepper and an extra portion of parmesan to enhance the flavor. Enjoy this simple yet sophisticated culinary masterpiece!
1
Cook the pasta in a large amount of boiling salted water for 6 minutes.
- Penne pasta: 200 g
- Sea salt: to taste
2
Slice the zucchini lengthwise into thick slices, then into strips, and finally cut into small pieces.
3
Add zucchini slices to the pot with pasta and cook for another 2 minutes until they are soft but not too soft, and the pasta should be al dente.
- Zucchini: 2 pieces
4
Then in a large bowl whisk the egg yolks, add Parmesan cheese, lemon zest, salt and pepper and mix. Drain the water from the pasta and zucchini, leaving a few tablespoons of the pasta cooking broth.
- Egg yolk: 3 pieces
- Grated Parmesan cheese: 2.5 tablespoons
- Grated lemon zest: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
5
Quickly add the egg mixture, pouring it in until the pasta is fully coated. If the pasta is dry, add the remaining hot water from cooking. The sauce should have a creamy texture. Sprinkle with black pepper and Parmesan cheese. Serve in warmed shallow plates.
- Ground black pepper: to taste
- Grated Parmesan cheese: 2.5 tablespoons