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zucchini carbonara
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5 from 1 vote

Zucchini Carbonara

Today I will show you how to cook zucchini carbonara: an amazing pasta! I'll be honest: I had a couple of zucchinis in the fridge so I decided to use them instead of guanciale to make a nice carbonara.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2 people
Indicative Cost: $10
Complexity: Easy

Equipment

  • Kitchen knife
  • bowl

Ingredients

  • 200 gr pasta
  • 2 zucchini
  • 1 egg
  • 1 egg yolk
  • 90 gr Parmesan cheese grated

Procedure

  • Cut the zucchini in quarters on the long side and get rid of the seeds;
  • Chop them in cubes or stripes and fry them in abundant olive oil;
  • Add pepper, but not salt otherwise the zucchini would release liquid;
  • When they are crunchy, get them out of the oil and put them in a separate bowl;
  • Make the cream. In a bowl put 1 whole egg and 1 yolk, add pepper, the Parmesan and whisk. If required, use some of the boiling water from the pasta;
  • When the pasta is very al dente, put it in the pan with the oil and stir on high heat;
  • Remove the pasta from the heat, put it in a bowl and add the cream plus the zucchini;
  • Sprinkle some more Parmesan and serve.
  • ENJOY!

Video

Italian Food Boss Special Tip

The zucchini need to stay crunchy: do not add salt in the first cooking because they would release liquid!
Italian Food Boss

Nutrition Label

Nutrition Facts
Zucchini Carbonara
Amount Per Serving
Calories 641 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 210mg70%
Sodium 778mg34%
Potassium 806mg23%
Carbohydrates 83g28%
Fiber 5g21%
Sugar 8g9%
Protein 36g72%
Vitamin A 992IU20%
Vitamin C 35mg42%
Calcium 609mg61%
Iron 3mg17%
* Based on a 2000 calorie diet. Values are not medical advice, to be used as reference only!

Other Info

Course: Main Course
Cuisine: Italian
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