Pasta carbonara with zucchini
5 servings
15 minutes
Zucchini carbonara pasta is an exquisite blend of classic Italian cuisine with a light vegetable freshness. Carbonara, born in Rome, is famous for its rich flavor thanks to the creamy sauce with egg yolk and aromatic bacon. Here, the classic is enriched with tender pieces of zucchini that add lightness and freshness to the dish. The pasta is enveloped in a velvety sauce, creating a soft yet expressive texture. The combination of crispy bacon, creamy sauce, and vegetable notes makes this dish versatile: it can be a warming dinner or a light festive treat. Topped with grated Parmesan and garnished with herbs, it achieves a complete harmony of flavors that can satisfy even the most discerning gourmets.
1
In a high-sided pan, fry the bacon in olive oil (it's easiest to cut it into cubes).
- Bacon: 400 g
- Olive oil: 20 ml
2
Slice the zucchini (they can be of different shapes) and add to the bacon, fry for another 7 minutes.
- Courgette: 2 pieces
3
Add pasta to boiling water and cook until al dente.
- Penne: 300 g
4
The hardest part of this pasta is the sauce, so you only add yolks, one yolk per serving (this recipe is for three people), 30 ml of milk or cream for each yolk, and a little flour, mix everything.
- Chicken egg: 3 pieces
- Cream: 150 ml
- Wheat flour: 50 g
5
Once the zucchini is ready, add the cooked pasta, remove from heat, and listen. Aggressive hissing is not suitable for our sauce, so we wait for it to stop, and only then add the sauce, mix everything, and add a little pasta water.
- Penne: 300 g
- Cream: 150 ml
- Sea salt: to taste
6
Garnish with greens and parmesan when serving.
- Grated Parmesan cheese: 50 g
