Carbonara is a typical Italian dish, made with spaghetti, guanciale, eggs, and pecorino romano. It’s a rich and tasty dish, but not always suitable for everyone, especially young children who still can’t eat guanciale or bacon. Fortunately, there is a vegetarian version of carbonara that can also be enjoyed by the little ones: zucchini carbonara. Zucchini carbonara is a nutritious and complete dish, providing the body with proteins, carbohydrates, vitamins, and minerals. It’s a great alternative to classic carbonara, worth trying at least once. Moreover, this zucchini carbonara is a dish without sautéing because the zucchinis are browned in water and vinegar or white wine and suitable even for small children who still cannot eat guanciale or bacon. Zucchinis are, in fact, a hypoallergenic and easily digestible food, also suitable for children with digestive problems.
Cook the zucchinis in water and vinegar or white wine until soft, about 10 minutes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 356.81 (Kcal)
- Carbohydrates 33.11 (g) of which sugars 0.56 (g)
- Proteins 16.70 (g)
- Fat 17.65 (g) of which saturated 7.79 (g)of which unsaturated 4.33 (g)
- Fibers 2.68 (g)
- Sodium 1,784.67 (mg)
Indicative values for a portion of 287 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz pasta (Your choice)
- 10.5 oz zucchini
- 5 egg yolks
- 3.5 oz pecorino
- 1 pinch black pepper
- 0.07 oz coarse salt
- to taste white wine (For browning the zucchini)
- 4 tablespoons extra virgin olive oil (Raw)
Tools
- 1 Pot
- 1 Small Bowl
Steps
Boil the water for the pasta and meanwhile cut the zucchini into slices or cubes without peeling them, as you prefer, after washing them thoroughly under running water.
Brown the zucchini in a non-stick pan with half a glass of white wine or water, a teaspoon of vinegar, and a pinch of salt. Cook over medium-high heat until the zucchini is soft and the liquids are completely absorbed. (Set aside and clean the pan)
Once the pasta is cooked, drain it al dente and toss it in a clean pan with the browned zucchini. Let it sauté for a few minutes, just enough time to flavor it. Meanwhile, in a bowl, beat the egg yolks with the grated pecorino and a pinch of pepper.
Meanwhile, in a bowl, beat the egg yolks vigorously with the grated pecorino and a pinch of ground black pepper. The mixture should be dry and sticky.
Mix the pasta, the zucchini, and the cream off the heat, or on the pasta water pot kept off the heat for 3-5 minutes after draining the pasta with a ladle. If you haven’t used very fresh eggs, this operation pasteurizes the eggs.
Once all the ingredients are mixed, the pasta should be creamy and well-blended. If necessary, you can add a bit of pasta cooking water to achieve the desired creaminess.
The zucchini carbonara is ready to be enjoyed, still hot. If you like, you can add a pinch of black pepper and grated pecorino cheese.
Enjoy your meal from DadCook!
Wine Pairing:
Zucchini carbonara is a creamy and flavorful dish, with a good balance between sweetness and savoriness. The ideal wine pairing should enhance these flavors without overpowering them. A possible option is a well-structured white wine with a bit of acidity, like an Orvieto DOC or a Grechetto. These wines have a good balance between acidity and savoriness, which helps balance the creamy flavor of zucchini carbonara. Another option is a light red wine with soft tannins, like a Friulian Merlot. These wines have a fruity and floral taste that pairs well with the flavor of the zucchini.
Ultimately, the choice of wine to pair with zucchini carbonara depends on personal taste. If you prefer a white wine, you can opt for a well-structured wine with a bit of acidity. If you prefer a red wine, you can opt for a light wine with soft tannins.
Here are some specific wine suggestions to pair with zucchini carbonara:
White wines: Orvieto DOC, Grechetto, Verdicchio dei Castelli di Jesi, Frascati.
Red wines:
Friulian Merlot, Pinot noir, Barbera d’Asti, Dolcetto d’Alba.
Of course, wine and food pairing is a matter of personal taste. It is always advisable to try different pairings to find the one you like best.
FAQ (Questions and Answers)
Can I use round zucchinis to make zucchini carbonara?
Certainly, you can use round zucchinis to make zucchini carbonara. Round zucchinis have a milder flavor than long zucchinis, so the zucchini carbonara might have a slightly milder taste. However, the recipe will still be good and creamy. The most important thing is to choose fresh and firm zucchinis. Overripe zucchinis will be more watery and will make the carbonara less creamy.
