The zucchini and lemon carbonara pasta is a creamy and fragrant first course, perfect for those who love to revisit the great classics of Italian cuisine with a touch of freshness. This variant of the famous carbonara replaces guanciale with zucchini, which are sautéed in a pan until soft and slightly golden, and enriches the traditional egg and cheese cream with lemon juice and zest. The result is a dish with a balanced flavor: the creaminess of the sauce meets the delicacy of the zucchini and the citrus note of the lemon, which brings lightness and liveliness. A truly unique aroma and flavor!
A simple and quick dish to prepare, ideal for a summer lunch or dinner or when you want to serve something special without spending too much time in the kitchen.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients to prepare Zucchini and Lemon Carbonara Pasta
- 12.35 oz pasta (linguine or other shape of choice)
- 3 egg yolks
- 1 egg
- 4 zucchini
- 4 tbsp pecorino (or parmesan)
- 1 lemon (zest and juice)
- 4 tbsp extra virgin olive oil
- basil
- salt
- pepper
Tools to prepare Zucchini and Lemon Carbonara Pasta
- Cutting Board
- Knife
- Pan
- Pot
- Lemon Grater
- Bowl
- Fork
How to prepare Zucchini and Lemon Carbonara Pasta
Trim the zucchini, slice them into rounds, and heat the oil in a large pan. Add the garlic and sauté over medium-low heat. Add the zucchini and cook over high heat for about 10 minutes until they are golden and soft. Salt and let them cool slightly.
In a bowl, beat the whole egg with the three yolks, add the grated cheese, the lemon zest, and the filtered juice of half a lemon. Mix well until you get a smooth cream.
Bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions. Drain the pasta, reserving some cooking water. Transfer it to the pan with the zucchini and add a couple of tablespoons of pasta water. Add the egg cream off the heat and stir vigorously until you get a creamy sauce that coats the pasta.
Plate the zucchini and lemon carbonara pasta, finishing with a grating of lemon zest, a few fresh basil leaves, and a drizzle of raw extra virgin olive oil.
Storage
Zucchini and lemon carbonara is best served immediately, when the cream is well enveloping. It is not recommended to store it, but if there are leftovers, you can keep it in an airtight container in the fridge for up to 1 day, reheating it quickly in a pan with a drizzle of oil and a little hot water.
Tips
You can enrich the dish with toasted almonds or pine nuts for added crunchiness.
If you prefer a more intense flavor, replace part of the parmesan with pecorino romano.
For a complete vegetarian alternative, use a matured cheese without animal rennet.
If you love bold flavors, add a pinch of freshly ground black pepper when serving.
Variants
With pancetta or guanciale: for a version closer to traditional carbonara.
With zucchini flowers: add them to the pan along with the zucchini for a colorful and delicate touch.
With short pasta: also excellent with mezze maniche, rigatoni, or penne.
Light version: reduce the number of yolks and use only light cheese.
FAQ (Questions and Answers)
Can I use only grated lemon without juice?
Yes, if you prefer a less intense flavor, you can limit the use of juice and only use the zest.
Can I prepare the egg cream in advance?
Better not: it should be prepared at the moment to maintain freshness and creaminess.
What type of zucchini is best suited?
Light zucchinis, which are more delicate, pair well with lemon, but dark ones are also suitable.
