Pasta Carbonara with zucchini is a quick and tasty recipe, a complete and nutritious dish with eggs and smoked bacon and the delicate flavor of zucchini.
Zucchini are used in many recipes, as sides, appetizers, main courses, and they can be prepared and eaten both cooked and raw.
In this recipe, they are sautéed together with smoked bacon in extra virgin olive oil with chives to give a different touch to the usual carbonara that doesn’t typically include zucchini among the ingredients.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz pasta (penne or farfalle)
- 1 zucchini (medium)
- to taste chives
- to taste extra virgin olive oil
- to taste Grana Padano DOP (Grated)
- to taste salt
- to taste pepper
- 3 eggs
- 3.5 oz bacon
Tools
- Frying Pan
- Pot
Steps
In a frying pan with four tablespoons of extra virgin olive oil, brown the bacon with chives.
Add the diced zucchini, salt, and cook for about ten minutes over moderate heat with the lid on.
In a dish, beat the eggs and mix with some grated Grana cheese and a sprinkle of powdered black pepper.
Meanwhile, cook the penne until al dente in a pot with plenty of water, for about ten minutes from boiling.
Drain and put the pasta back in the pot on the burner.
Add the sautéed zucchini with the bacon and the beaten eggs.
Stir with a wooden spoon until the eggs thicken.
Finally, serve the pasta carbonara with zucchini on plates and add grated Grana cheese to the center of the table for those who desire it.
Penne Carbonara with Zucchini
Tip for the recipe: Use chives instead of onion, helpful for children who don’t like finding it in their dishes, and also for the good flavor it gives to the recipe.
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FAQ
How to replace onion in carbonara?
To replace onion, use chives instead, which is also helpful for children who don’t like finding it in their dishes, and also for the good flavor it gives to the recipe.
