The zucchini carbonara is a tasty first course, which unlike the classic carbonara, does not contain pork cheek or any cured meats.
It’s suitable for everyone, for those who love vegetables, for vegetarians, a light yet delicious dish.
Shall we make it together?
If you like zucchini, don’t miss these other recipes just below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 zucchini
- 2 cloves garlic (without the germ)
- to taste chopped parsley
- to taste extra virgin olive oil
- to taste fine salt
- 2 eggs
- 1.75 oz pecorino cheese (or grated Parmesan cheese)
- 9 oz pasta (whichever you prefer, I used taglierini)
- to taste milk
- to taste pepper (optional, if you like)
Tools
- 1 Pan
- 1 Colander
- 1 Fork
- 1 Knife
- 1 Bowl
- 1 Pot
Steps
First, clean and wash the zucchini.
Slice into rounds, chop the garlic and put them in the pan.
Add a drizzle of extra virgin olive oil, salt, and let them soften slightly.
Add just a splash of water, cover, and cook for 6/7 minutes.
Once ready, leave them in the pan, where we’ll add the rest of the ingredients later.
Meanwhile, prepare a pot with water where we’ll cook the pasta.
When the water boils add the long or short pasta you prefer, I used a dry taglierini that matched wonderfully.
While the pasta is cooking, prepare the rest of the sauce.
In a bowl, beat the eggs with the pecorino, about 1 oz, salt, chopped parsley, and a couple of tablespoons of milk.
Once the pasta is cooked, drain and add it to the pan, then add the egg mixture.
Mix everything over high heat for a few minutes.
Finally, once plated, add another sprinkle of the remaining grated pecorino and if you like, a dash of pepper.
Are you ready to dive into this delight?
I wish you a good appetite
What if there’s leftover carbonara?
If you have leftover pasta, you can store it in the fridge and reheat it in a pan the next day, with a drizzle of oil.
Alternatively, you can make a good pasta frittata.
FAQ (Questions and Answers)
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