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. Is this the tastiest Zucchini Pasta you will ever try? Hard to answer, but it’s pretty darn good!
I use some grated Parmesan cheese today to make the dish a bit more delicate to the palate but feel free to use Pecorino cheese if you prefer a more decisive taste.
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Enjoy your meal!
Zucchini Carbonara
Equipment
- Kitchen knife
- bowl
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
Nutrition Label
Other Info
Check other tasty Italian recipes on my website!
Have you checked my other zucchini recipe?!
If you want to look at other versions of the Zucchini Carbonara, have a look at Spices in my DNA and Pampered Chef!