Zucchini Pasta Carbonara
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Sautéed prosciutto, summer squash, onions, and garlic, served with egg noodles in an egg, Parmesan, lemon zest sauce, with fresh basil.
Photography Credit:Elise Bauer
There’s something magical about the combination of pasta, eggs, Parmesan, and cured pork.
The flavor base is the salty, fatty pork (in this case prosciutto), noodle-y pasta makes it filling, and a creamy sauce is created with eggs, lemon zest, and Parmesan (the eggs getting sufficiently cooked by the heat of the hot pasta).
In the case of this dish, I was looking to use up some of the gloriously yellow patty-pan summer squash from our garden (yes I know the title says “zucchini”, you can use any summer squash for this recipe), as well as some of the garden basil which is still thriving.
This recipe was inspired by a fabulous poached egg over homemade noodles with prosciutto at Ella’s in Sacramento, and by a farfalle and zucchini recipe by Giulia Melucci in her memoir, I Loved, I Lost, I Made Spaghetti.
Zucchini Pasta Carbonara Recipe
This recipe uses thinly sliced prosciutto, which works well with the more delicate flavor of the summer squash. But you could also use pancetta (diced), bacon (thin strips), or even thinly sliced ham.
* To slice the basil leaves, chiffonade them by stacking basil leaves on top of each other, roll them up into a cigar shape, starting at one end and working your way down the "cigar" take thin slices from the end.
- 3/4 pound egg noodles
- 2 tablespoons extra virgin olive oil
- 1 teaspoon butter
- 1/4 pound prosciutto, thinly sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3-4 summer squash, yielding 4 cups chopped squash
- Salt and pepper
- 4 eggs
- 1 cup grated Parmesan cheese (plus more for topping)
- 1 teaspoon lemon zest
- 1/2 cup basil leaves, sliced thin*
1 Heat the pasta cooking water: To cook the pasta, bring a large pot of water to a boil. Salt the water (one tablespoon of salt for 2 quarts of water).
2 Brown the prosciutto: As the water for the pasta is heating, prep your vegetables and heat olive oil and butter on medium high in a large sauté pan.
Working in batches, lay pieces of sliced prosciutto down in the pan. Fry gently on both sides until just lightly browned (no more than a minute, more likely 30 seconds each side, the prosciutto is very thin), remove from pan with tongs or a slotted spoon to a paper towel-lined plate to drain.
Once cool, tear into bite-sized pieces. Reserve oil in the pan.
3 Add the pasta to the boiling water to cook: Add pasta to boiling salted water. The pasta should take about 10-12 minutes to cook until al dente (cooked but still a bit firm), which is just about the right amount of time you'll need to cook the vegetables. Cook with a rolling boil, uncovered.
4 Sauté onions, garlic, summer squash: While the pasta is cooking, add the onions, garlic, and summer squash to the sauté pan that you had used to cook the prosciutto. The heat should be medium high.
Stir the vegetables so that they are all coated with oil from the pan, then spread them out in the pan, generously salt and pepper them. Cook until they are just lightly browned, stirring only occasionally. Remove from heat.
5 Beat the eggs, add Parmesan and lemon zest: In a medium bowl, beat the eggs and mix in the grated Parmesan and lemon zest.
6 Add cooked pasta to vegetables, stir in egg mixture: When the pasta is ready, reserve 1/2 cup of the cooking liquid, then drain the pasta. Add the pasta to the squash and onions (or add the veggies to the pasta, depending on the size of your pans).
Pour the egg, Parmesan, lemon zest mixture over the pasta mixture and quickly stir in with a wooden spoon. The heat from the pasta will sufficiently cook the eggs.
Add a little of the reserved pasta cooking water if it looks a little dry. Stir in the prosciutto and basil.
Garnish with more basil and grated Parmesan.
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Zucchini and mushroom carbonara with fresh basil
I had one of those days yesterday. You know the kind. I had a crap-ton (that’s an actual measurement) of stuff on my to-do list and then I woke up to two sick kids and a sick husband. And just like that, my busy day became insane. So insane in fact that I landed up doing exactly nothing. Because between taking them all to the doctor and catching up on my admin, I was left with exactly 13 minutes in the afternoon and you know what I chose to do? Play Two Dots on my phone whilst lying on my bed. I’m so efficient you guys.
So when dinner time came around, I knew I wanted something quick, something easy and something filled with vegetables to get my family back up to strength. Let’s face it, that’s not a very hard thing to accomplish, especially considering how vegetables have been the star of most of our meals for the last couple of months. I find the times I cook meat, it’s for a special meal or something super quick like a few strips of bacon in a pan to crisp up for a salad or quick pasta or chicken breasts, bashed until they’re nice and thin and quickly grilled to be served with salad.
I just don’t have that big of an appetite for meat on a daily basis anymore. Let’s get real though, I’m not about to turn vegetarian but I have fallen more and more in love with vegetables over the last year. So whipping up a tasty dish revolving around vegetables is a pretty easy task for me lately.
I decided to quickly fry some sliced mushrooms and zucchini with garlic before adding some eggs mixed with cream, a squeeze of lemon juice and finishing it off with a generous grind of white pepper for a quick and easy carbonara of sorts. I could’ve actually eaten it just like that it was so bloody delicious but I tipped in some al dente penne and finished it off with a little of the pasta’s cooking water to add extra creaminess. A little fresh basil to top and hey presto. Simple, delicious, nutritious(-ish) pasta in less than 20 minutes. Who’s winning now?
The Italians make everything so simple.. and so delicious! Added an extra egg, and baby bella mushrooms. So delish! Make sure to use freshly grated parm as opposed to pre-packaged stuff. It makes all the difference! Oh, and ditto on the extra garlic :)
REALLY good, and simple, I have to give this 4 stars for taste + simplicity & ease of preparation. My kids loved it. I used 3 cloves of minced garlic instead of just one, and added about 1 T. real bacon crumbles for a bit of smoky bacon flavor, and my kids devoured it. I liked the filling yet not heavy flavor. This is going into our regular rotation!
This recipe is good, but I made a number of changes that I felt were necessary and the end result was really very good. I used 3 garlic cloves instead of 1 I didn't discard them. I added fresh spinach when the zucchini was almost done. I also seasoned the zucchini-spinach with salt and pepper and added about 1/4 cup chopped chives to it. I tossed the pasta with the eggs and seasoned them with salt and pepper and put it on a plate, and put the zucchini on top and tossed lightly. Last, I added a little more chopped chives and pepper. I would definitely make it again, but will try adding capers or chopped black olives next time.
Wonderful simple dish! After reading the previous reviews, I increased the amount of garlic (chopped) and left it in. Also threw in some broccoli and onions to go with the zucchini. Our 5-year old gobbled it up. A definite keeper.
Made this last week after reviewing and incorporating many of the suggestions to enhance flavor. But still found it very bland and boring. Used zukes from our CSA and local organic eggs and the best parmesean but still just an unsatisfying result. Simply not a lot of flavor.
Very easy. Quite good with farm-fresh zucchini and basil. Used extra everything (recipe's amount of egg and cheese, extra basil, but pasta for only 2). Tried putting in chopped garlic but it burned and had to take out. Not a huge wow dish, but quick and easy.
This is fabulous. So good and so simple. I make it all the time. Can be a main course or a nice side with salmon.
haven't actually made this yet but it is the exact recipe my husband's cousin's italian husband made for us when we were lucky enough to visit them in Piano di Sorrento. i love zucchini tossed with evoo and pasta and grated cheese but hadn't remembered Gian-Paolo adding the eggs which put it over the top.
We made this and loved it. Here are our changes: less oil, more garlic (which we left in), 4 slices of prosciutto chopped and sauteed with the garlic, 1/2 onion chopped and sauteed after the garlic, red pepper flakes mixed in with the egg and cheese, everything sauteed al dente using zuchinni from our garden.
Delicious and so easy. Did not double the "sauce" and liked it as it seemed to adhere in a nice cheesy way to the pasta. Topped with scallops & served -- to rave reviews!
This has been a staple in our house since it was published. I've made it many times. The key is to make it with farm-fresh, flavorful zucchini (and not the cardboard stuff they have at the grocery store). It's perfect ever time. My kids even eat it!
This was very easy and tasty. I would definitely add more garlic and leave it in. You could almost add anything to this and it would still be yummy. If you are looking for overwhelming flavor, this isn't it, but if you are looking for a simple base, this is perfect.
A nice, simple summery dish. Easy for a beginner such as myself. A quick question to all you more experienced chefs out there -- I am trying to cut down on fat/cholesterol. Would using eggbeaters as opposed to eggs be an appropriate alternative?
I'm a big fan of this recipe-it's so easy to make with minimal ingredients. Big flavour!
Very good. Perhaps perfectly authentic the way it is but I'm still in the add more of everything camp. Double egg, double cheese, maybe double zucchini, definitely double garlic and leave it in.
Fantastic recipe! Talk about authentic Italian cooking. Doesn't get much better than this.
I really like this dish. a great version of carbonara without bacon, and I recently found myself digging through old food magazines trying to remember which issue this recipe was in. Fortunately I found it again here on Epicurious.
Have made this recipe a couple of times. Super easy to throw together, but have made some changes. Since I'm only cooking for two I use half the pasta but still two eggs, which helps a lot with the flavor. Also I probably do about a cup and half of cheese, add onions, and at the end before tossing just sprinkle on the slightest amount of crushed red pepper for kick. To cut back on the oil, just put enough in for a very thin layer to coat the bottom of your pan, but make sure it is very hot before you throw the veggies in.
I made this with whole wheat spagetti and it wasn't too greasy at all!
Mmm. delicious!! Best, of course, with homemade pasta. Only warning is that it's very rich, and generates lots of oil!
I knew this was a simple pasta before I made it. but this was somewhat bland. Maybe good as a side dish.
This is a really terrific recipe to have on hand. I agree: a bit less oil and more cheese. I grow basil on my window sill, so I use lots. Also, I now slice the garlic & leave it in. Good with spinach, too. Yum.
I love this recipe and have made it 4 or 5 times already. Extremely simple. I have tried it both with crushed garlic and the whole garlic clove, both are good. I agree that a little less olive oil is probably right, and I don't measure the parmesan - but I probably double the amount from the recipe. I agree asparagus would be great - I'm going to try that. I added pancetta once and that was great, too. Oh, and I use the cubes of frozen basil from Trader Joe's - I add two to the parmesan/egg mixture and they add great flavor. I'm sure fresh basil would be a little better but I don't always have that on hand. Definitely try this for a quick weeknight meal!
This pasta dish is delicious however I would make some changes when I make it the next time. There is so much olive oil in it, I will try it with 1-2 tablespoons next time instead of 5! You feel as though you are "deep frying" the zucchini. I will then replace the oil with a little wine or broth to add liquid. I did add more basil than called for and would do so again. This is a great recipe, very simple, quick and delicious. You could easily replace the zucchini with other vegetables (asparagus, spinach, etc) and still have a winner.
Follwing the earlier reviewer's suggestion I added a bit more basil and cheese than was suggested. In addition, I used minced garlic and left it in the mixture. It came out delicious and was relatively easy to make.
Vegetarian Pasta Carbonara
When you travel to Rome, eating a traditional Carbonara is an absolute must. In fact, this classical dish from central Italy is one of the most rich and mouth-watering pasta recipes you might ever taste. The recipe is so famous that you can now count endless variations of it all around the world. No one knows who actually invented this amazing combination of flavors, what is certain is just the origin of the name: carbonara simply means coal worker’s style.
The original version of this dish uses just a handful of high-quality ingredients, and its lovely simplicity is hard to match. The downside however, is that traditional Carbonara calls for a good amount of guanciale, an Italian cured meat similar to bacon but way fattier. Therefore, it’s not something you should eat on a daily basis.
The good news is that you can use zucchini and cherry tomatoes in place of guanciale. You will get a dish that is just as tasty and satisfactory to eat but definitely healthier and more suited for your well-being. Moreover, this vegetarian version is also a nice variation for whoever follows a meatless diet.
Zucchini and cherry tomatoes apart, the rest of the ingredients and the cooking process are exactly the same as the traditional version of the dish. I hope you will like it as much as I do!
The only important thing in the preparation of this dish is that when the pasta is ready to drain, you should work as quickly as possible. The residual heat from the pasta in fact, should be enough to finish the cooking of the eggs without the need of putting it back on the stove. The final result will be a silky, smooth and bright yellow sauce.
On the other end, if your pan is too hot or you forget to turn off the heat before adding the yolks, you’ll end up with scrambled eggs’ pasta, that maybe is just as good, but it’s definitely not Carbonara.
Keto carbonara with zoodles
- 1 cup 240 ml heavy whipping cream
- 2 tbsp 2 tbsp butter
- 11 oz. 300 g bacon or pancetta, diced
- salt and pepper
- 1¾ lbs 800 g zucchini , zoodles
- 4 4 egg yolk egg yolks
- 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese, save some for serving
Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Recommended special equipment
Vegetarian keto carbonara
You can easily turn this recipe into a vegetarian keto dish! You can just skip the bacon and instead you can add some olive oil to your keto carbonara after combining the zoodles with the parmesan mixture.
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This recipe (updated version) was great, I did drain my zoodles for an hour and squeeze out any excess water which made it creamy and rich. I will definitely be making it again!
Great! So glad to hear that!
Too watery for my likely. Got the sauce consistency perfect, then the water from the courgettes just drowned the flavour and doubled the liquid content
You may sautee the courgettes for a couple of minutes on their own before adding to sauce to cook off some of the moisture.
I’m new to the keto diet and I made this tonight for dinner. I wasn’t impressed. Probably will not make this again. I’m not a big bacon person. And it’s hard to wrap my head around all the fat from the butter and bacon fat. I might try adding chicken instead of the bacon. I’m diabetic so watching my carb intake but now if I eat like this I have to be concerned that my heart will explode from all the fat.
I was out of parmesan, so used cheddar and yum - bacon and cheddar what's not to love
Way to use what you have, Melody!! So glad you loved it!
Why does the headline say 7g of carbs but the video says 9g? Which one is right?
Hi, Michael! Always go with the information on the website, as it's most up to date. You can see that this recipe was recently updated on January 3, 2021, so the carb count may have changed.
I am fasting at the moment so made this for my partner without even a taste or a lick the whole way through and my partner said it was absolutely delicious and licked the plate clean!! The instructions were so clear and everything worked extremely well. I have never made carbonara before so was fascinated with the process and very pleased with the result. Will have to make it again when not in fast so as to taste the yum!! Go, Go, Go DietDoctor - everything is so successful!
Awesome!! Let us know how much you enjoy it when you're able to try it.
This is hands down the best carbonara alternative I’ve ever eaten. SO GOOD AND SATISFYING.
Awesome! So glad you love it!
This dish was very tasty, the only downfall was how watery it turned out.
You may sautee the courgettes for a couple of minutes on their own before adding to sauce to cook off some of the moisture.
|Amount Per Serving|
|Calories 496||Calories from Fat372|
|% Daily Value*|
|Total Fat 41g||64%|
|Total Carbohydrate 15.3g||5%|
|Vitamin A59%||Vitamin C55%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Zucchini Carbonara Sauce
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Serve this sauce with 8 ounces of spaghetti or linguine.
- 3 Tbs. pine nuts
- 1 large egg, plus 1 egg yolk
- 1/4 cup whipping cream
- 3 Tbs. grated Parmesan cheese, plus more for garnishing
- 3 small zucchinis, peeled into thin strips with a vegetable peeler (2 cups)
1 Toast pine nuts in small skillet over medium-high heat 3 minutes, or until browned. Transfer to plate to cool.
2 Whisk together egg, egg yolk, cream, and cheese in large serving bowl, and season with salt and pepper, if desired. Stir in zucchini and pine nuts. Toss with hot pasta, adding 1 to 2 Tbs. water or pasta-cooking water if necessary to obtain desired sauce consistency.
Six Popular Italian Pasta Recipes Stanley Tucci Searching for ITALY
Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.
3 medium sized Zucchini, washed
4 tablespoons Olive Oil
3 cloves Garlic, peeled and cut in half
¼ cup fresh Basil, washed and leaves torn in half
¾ cup of grated Caciocavallo Cheese
1 pound imported Italian Spaghetti
Sea Salt and ground Black Pepper
Slice the Zucchini into ⅛” rounds.
Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.
Place the Olive Oil in a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.
Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.
Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm to the bite) usually about 10-11 minutes.
After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.
When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.
Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.
Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir.
Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.
Note : It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.
Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.
This Recipe complements of Best Selling Italian Cookbook AUthor DBZ from his latest book
RECIPE – SPAGHETTI VONGOLE
1 lb. Imported Italian Spaghetti (or Linguine)
1 pound Cockles or Manila Clams
4 cloves Garlic, peeled. Cut 3 cloves into thin slivers, keep one garlic clove whole.
1/8 teaspoon Red Pepper Flakes
12 Cherry Tomatoes, cut in half
4 tablespoons chopped fresh Parsley
Place Littleneck clams in a medium size pot with a lid. Add Water and clams with 1 whole garlic clove, cover pot. Turn heat up to high and cook clams until they just open. Turn flame off. Remove clams from pot and reserve the cooking liquid.
Put a large pot of water on stove and bring to boil for cooking the pasta. Add Spaghetti or Linguine to pot of rapidly boiling water with salt and cook according to directions on package.
Sauté Garlic in Olive Oil in a large sauté pan over medium until garlic just starts to brown, lower heat to low and add Red Pepper. Cook 1 Minute.
Add Cherry Tomatoes and cook over medium heat for 2 minutes.
Add Cockles (or Manila Clams) to pan with garlic and olive oil. Add cooking liquid from larger Cherry Stone Clams to pan. Put cover on pan and turn heat to high, and cook until the Cockles (clams) just open.
Remove cooked Cherrystones from shells and chop each clam into about 6 pieces or so. Add the Chopped Cherrystone Clams and Parsley to pan with Cockles. When pasta is done cooking, drain it and add to pan with clams. Using a pair of tongs, mix pasta with clams, and cooking liquid.
Divide Pasta into 4 to 6 equal portions on plates or pasta bowls. Divide all cooking liquid and Clams over each portion of pasta on the plates. Sprinkle on some more Olive Oil once Pasta is plated. Enjoy.
RECIPE excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL , courtesy of author Daniel Bellino Zwicke ….
Lemony Pasta Carbonara with Peas & Zucchini
I’ll never forget that first evening in Italy last summer when I twirled a strand of perfectly al dente pasta, closed my eyes and bit into the most perfect carbonara, its silky creamy sauce playing against the salty pancetta in a way that can only be described as magical. Maybe it was the fact that I was sitting in a vineyard in Italy, or maybe it was actually the perfect spaghetti carbonara recipe passed down from the chef’s nonna, but I’ve been chasing those flavors ever since.
Obviously I feel passionate about my pasta, so I could not be more excited to share that I’ll be working with Barilla over the next several months on a project that I can’t spill the beans on just yet, but suffice it to say that I am GIDDY. Y’all are actually not going to believe where I’m going and what I’ll be doing as part of this #pinchme collaboration. More on that later, but for now: have you heard the news?
World Carbonara Day is on April 6th, and I’m celebrating by perfecting my own springtime spin on the classic.
I’m switching up the original by adding more veggies and bright bursts of green that scream “spring”. Scroll on to see how my Lemony Pasta Carbonara with Peas & Zucchini came together – I know you’re going to love it, and I have a feeling it’s going to be in my dinner party rotation from now until August. And if you want to put your own spin on pasta carbonara, guess what? You can join the celebration by taking the first ever #CarbonaraChallenge! Just make your favorite Carbonara recipe, post the dish on social media and challenge your friends to take the #CarbonaraChallenge, ’cause guys – we’re spreading love this month, and pasta = love. Don’t question it.
For the uninitiated, the traditional carbonara recipe is as follows: egg, Pecorino Romano cheese, guanciale or pancetta, and freshly ground black pepper are combined with al dente spaghetti for the perfect creamy pasta dish of your dreams. I’ve got to admit, this carbonara is a little more “me.” Y’all know I’m all about the occasional indulgence, but for something I’m going to make on a more regular basis, I like a pasta that packs plenty of veggies. In order to keep the texture of the pasta, I threw in some zucchini noodles that mimic the pasta strands but increase the veggie content so that with each forkful, you can twirl a little green along with your Barilla Collezione Bucatini . Frozen peas are my favorite shortcut veggie for throwing into pasta – no chopping required, and they add color, nutrients, and my kids love them in everything.
Have y’all had bucatini? It is hands down my favorite of all the pasta shapes, and I realize that’s a bold statement. In a nutshell, bucatini looks like thick spaghetti from the outside, but the inside is hollow, meaning it fills up with sauce. Nope, you’re not dreaming! And when you’ve got a sauce as delicious as this carbonara, you want to make sure you get those flavors with every single bite. I was really excited when I learned that Barilla’s Collezione (their artisanal pasta shapes) includes a bucatini with the same al dente texture that feels homemade and allows sauce to cling to every bite .
One interesting thing to note about this dish is that the sauce is incredibly creamy… but there’s no actual cream in the dish! Egg yolks keep it just the right of thickness (the whites make things a little too watery, so save those extras for tomorrow’s omelette).
Be sure to add the sauce and the extra cheese gradually while you toss the pasta together in the final stage. It helps everything blend together so that the silky sauce lightly coats each perfect strand of pasta.
Can’t wait to hear what y’all think of this recipe! If you make it for the #CarbonaraChallenge, be sure to tag me so I can see your creation, and hop right over here for lots more recipe inspiration.
Swapping out some healthier ingredients for traditional ones in this Zucchini Carbonara doesn't change a thing when it comes to the taste!
- 10 oz. spaghetti
- 6 strips bacon cut into 1/2" pieces
- 1 medium yellow onion diced
- 1 large zucchini sliced into thin ribbons
- 2 cloves garlic sliced
- Salt and black pepper to taste
- 2 eggs
- Pecorino or Parmesan for grating
- 1 handful chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually about 30 seconds to a minutes less than the package instructions recommend).
While the pasta cooks, heat a large saute pan over medium heat. Add the bacon to a plate lined with paper towels. Discard all but a thin film of the fat from the pan.
Add the onion, zucchini, and garlic and cook for 5 to 7 minutes, until soft and lightly browned. Stir back in the bacon and season with a bit of salt and plenty of coarse black pepper.
Drain the pasta, using a coffee cup to save a few ounces of the cooking water. Add the pasta directly to the saute pan and toss to coat. Stir in enough of the pasta water so that a thin layer of moisture clings to the noodles.
Remove from the heat and crack the two eggs directly into the pasta, using tongs or two forks to toss for even distribution. Divide the pasta among four warm bowls or plates and top with grated cheese and parsley.
Cook This instead of enjoying Olive Garden Chicken and Shrimp Carbonara
Fat: 88 g (38 g saturated)
Sodium: 3000 mg