The zucchini carbonara pasta is a vegetarian recipe, recommended for those who want to create an alternative version of the classic carbonara without sacrificing taste. As you well know by now, I am fortunate enough to live in the countryside and to have farm-to-table products; these days my house is invaded by zucchini harvested from the garden, and fresh eggs are never lacking: this is how this recipe was born. I used few and simple ingredients, and the result was amazing: I cooked the zucchini in a pan with a little extra virgin olive oil and some basil leaves; separately, I prepared the cream with yolks and grated pecorino; I cooked the pasta and then combined everything. In a few minutes, you’ll create a rich and tasty dish!
Did you know that April 6 is Carbonara Day?
Try also:
Asparagus Carbonara Pasta
Artichoke Carbonara Pasta
Broccoli Rabe Carbonara Pasta
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 6 oz Pasta
- 2 Zucchini
- 2 Egg yolks
- 2 oz grated pecorino
- Pepper (to taste)
- as needed Basil
- as needed Oil
- as needed Salt
Preparation
To make the zucchini carbonara pasta, wash and trim the zucchini, then cut them into cubes. In a pan, pour a drizzle of extra virgin olive oil, put on low heat, and add the zucchini.
Add a few basil leaves and cook until the zucchini are golden.
In a bowl, beat the egg yolks with the grated pecorino. Stir until you get a creamy mixture. Add a pinch of ground black pepper if desired.
Cook the pasta in plenty of salted, boiling water; once cooked (preferably al dente), drain it and add to the pan with the zucchini.
With the heat off, incorporate the yolk and cheese mixture. Stir and, if necessary, add a tablespoon of pasta cooking water.
Serve and enjoy your meal!
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