Zucchini Carbonara, super tasty, very creamy and easy to make. This main course, like the artichoke carbonara tagliatelle, is prepared very quickly and is irresistible. A delightful creamy blend of egg yolks and grated cheese and delicate zucchinis that I like to keep slightly crunchy.
Let’s get to work and prepare the zucchini carbonara together.
OTHER ZUCCHINI RECIPES
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing zucchini carbonara
- 11 oz pasta
- 5 egg yolks (from very fresh eggs)
- 1.75 oz Parmesan cheese
- 1.75 oz Pecorino Romano
- to taste pepper
- 2 zucchinis
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
- 1 tbsp soy sauce (optional)
Tools
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- Frying Pan
Steps for preparing zucchini carbonara
First, wash the zucchinis, trim them and cut them into chunks. Sauté them in a pan with oil, salt, and pepper. If you like, you can flavor them with some soy sauce.
Grate Pecorino and Parmesan cheese (you can use just one of the two types). Mix them with the egg yolks (make sure to use very fresh eggs). Add a ladle of pasta cooking water and mix to obtain a cream.
After cooking the pasta al dente, drain it well. Pour it into the pan with the zucchinis. Add the egg mixture and plenty of pepper. Mix well and serve with plenty of pepper.
Storage
It is not recommended to store this type of dish.
