Fish and Zucchini Carbonara Pasta,
Today I want to offer you a complete, rich dish that is also diet-friendly.
What do you think about a twist on the usual carbonara?
I’ll show you that with 50 grams of pasta, 1 zucchini, 1 egg, and a small can of tuna, you can make a huge dish that will make you say: “am I on a diet or not?”
I’ll answer yes! Let’s have fun preparing this delight.

Choices for you:

Cost: Very Cheap
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Slow Fire
Cuisine: Italian
Seasonality: Autumn, Winter and Spring, Summer

311.98 Kcal

calories per serving

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Energy 311.98 (Kcal)
Carbohydrates 20.22 (g) of which sugars 0.30 (g)
Proteins 29.91 (g)
Fat 12.74 (g) of which saturated 4.75 (g)of which unsaturated 5.85 (g)
Fibers 2.59 (g)
Sodium 1,131.19 (mg)

Indicative values for a portion of 350 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

Let’s go shopping

3.5 oz Pasta (or fiber pasta)
10.6 oz zucchini
2 Eggs
3.5 oz tuna in oil (drained or another type of fish.)
1 clove garlic
Chili pepper (optional)
0.7 oz Pecorino Romano (Grated)
as needed Salt
as needed chopped parsley

Tools

What we need to make the

Mandolin for zucchini spaghetti
Pot
Wok

Preparation of Fish and Zucchini Carbonara Pasta

Let’s start with the most important thing: drain the tuna. I preferred the one in oil because the natural one contains a lot of salt.
Chop the parsley.
At this point, you can put the salted water for the pasta on the stove, and meanwhile…
Wash the zucchinis, one per person, remove the ends and make them into spaghetti.
In a bowl, beat the eggs with the grated Pecorino Romano.
Let’s start cooking: in the wok or a large pan, gently sauté the chopped garlic with 1 tablespoon of oil.
To make it easier since the oil is little, you can slightly tilt the wok, so the flame will catch everything better.
Add the fish, whether canned tuna or another type of raw fish (also leftover roasted or boiled fish works), add the chili pepper according to your taste, and let it brown for a few minutes and…
After a few moments, add the zucchini spaghetti, mix, and turn off the heat. At this point, they should not cook.
Throw in the pasta, and once it’s al dente….
without draining it, use a tong to combine it with the sauce, along with a little of its cooking water.
Mix over high heat, then turn off the gas and add the beaten egg with the Pecorino, and mix off the flame.
Plate and add a sprinkle of parsley.
What you see in the picture is one portion… Does it seem a lot to you?
Here is your Fish and Zucchini Carbonara Pasta ready.