Pasta with zucchini carbonara sauce
- Energy Kcal 543
- Carbohydrates g 67.2
- of which sugars g 2.9
- Protein g 19.7
- Fats g 21.6
- of which saturated fat g 7.75
- Fiber g 2.8
- Cholesterol mg 361
- Sodium mg 762
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4 people
- Cost: Low
Carbonara: This is the first culinary stop that usually happens on a visit to Rome! Guanciale, Pecorino cheese, and eggs come together with spaghetti – the classic pasta shape – to form a creamy, delicious, time-honored dish. But there’s more than just one way to prepare this dish, meaning you can make a different version every time. We’ve already tempted you with a simple potato version, an artichoke and pancetta version, and also one with vegetables. This time, we invite you to try another tasty vegetarian twist that uses bow tie pasta instead of spaghetti, as its shape is perfect for catching the egg and diced zucchini used to give the dish a lighter, more delicate flavor. Pasta with zucchini carbonara sauce is perfect if you’re looking for a flavorful vegetarian appetizer or a meal for your kids – the fun shape of the pasta will mean they won’t even notice the vegetables!
- Bow tie pasta ¾ lb (320 g)
- Zucchini 7 oz (200 g)
- Egg yolks 5 - (very fresh)
- Pecorino cheese 1 cup (100 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- To garnish
- Pecorino cheese to taste
How to prepare Pasta with zucchini carbonara sauce
To make the pasta with zucchini carbonara sauce, first wash and trim the zucchini, then cut into sticks 1 and dice 2. Meanwhile, bring a saucepan full of salted water to a boil, which you will use to cook the pasta. Heat some olive oil 3 in a frying pan.
Add the zucchini 4 and brown for around 6-7 minutes over high heat; they should remain crunchy. Pour the egg yolks and Pecorino cheese 5 into a bowl and whisk 6.
Add one ladleful of cooking water from the pasta 7 and stir to get a creamy mix 8. In the meantime, cook the pasta for the time stated on the package 9.
Season the browned zucchini 10 with salt and pepper, and when the pasta is ready, transfer it directly into the frying pan 11 using a slotted spoon. With the heat off, add the egg yolk and cheese mix 12.
Stir to combine 13, then serve the pasta with zucchini carbonara sauce 14, garnishing the dishes with Pecorino shavings to taste 15.
We recommend eating the pasta with zucchini carbonara sauce as soon as it’s ready! Not suitable for freezing.
Try replacing the zucchini with other vegetables, such as green beans, artichokes, or eggplant, and if strongly-flavored Pecorino isn’t your cup of tea, just use Parmigiano Reggiano cheese instead!