Pasta Carbonara with Zucchini
6 servings
40 minutes
Zucchini carbonara pasta is an exquisite variation of the classic Italian dish that combines the tenderness of young zucchinis with the richness of traditional carbonara sauce. The history of carbonara traces back to Italy, where shepherds created it using simple and hearty ingredients. In this interpretation, zucchinis are added to give the dish freshness and lightness. Crispy bacon, a creamy sauce based on egg yolks and parmesan, along with aromatic thyme create a harmonious balance of flavors—from the gentle sweetness of zucchinis to the savory notes of bacon and pepper. It is served hot and pairs best with a glass of white wine. This pasta is perfect for a cozy family dinner or a special occasion when you want to impress guests with the refined taste of traditional Italian cuisine.
1
Cook the penne according to the recipe on the package.
- Penne: 500 g
2
Cut the zucchini into thin strips similar to the shape of penne.
- Baby courgettes: 4 pieces
3
For the carbonara sauce, whisk the yolks, cream, and half of the parmesan in a bowl, seasoning lightly.
- Chicken egg (large): 3 pieces
- Cream 20% fat: 100 ml
- Grated Parmesan cheese: 100 g
- Sea salt: to taste
4
Heat the largest skillet, generously pour in oil, and fry the bacon until crispy and dark brown, then add zucchini and black pepper, sprinkle with thyme leaves, stir, and fry the zucchini until tender and golden.
- Olive oil: to taste
- Pancetta: 12 pieces
- Baby courgettes: 4 pieces
- Ground black pepper: to taste
- Fresh thyme: 1 bunch
5
Add hot, freshly boiled pasta, stir, and remove from heat.
- Penne: 500 g
6
Add some water and cream sauce, stir quickly. Do not put on the heat, otherwise the yolks will curdle.
- Cream 20% fat: 100 ml
7
Sprinkle with leftover parmesan, add water if necessary.
- Grated Parmesan cheese: 100 g
