October 25 is World Pasta Day, and what better way to celebrate pasta – a symbol of our cuisine and Made in Italy – than with a creamy, light, and irresistible dish?
My creamy and light zucchini carbonara with pasteurized eggs, no cream is the perfect recipe for this occasion: a vegetarian, tasty first course ready in minutes.
The cream of pasteurized eggs envelops every pasta shape in a velvety hug, while the zucchini adds freshness and color. The robiola makes everything creamy without the need for cream or heavy fats.
A simple yet refined idea, suitable for children, pregnant women, or anyone who prefers light but flavorful dishes.
Moreover, this zucchini carbonara is ideal for those looking for:
a creamy pasta recipe without cream;
a light vegetarian carbonara with zucchini;
a quick first course for World Pasta Day;
a perfect dish to impress with simplicity.
Grab your forks, turn on the stove, and celebrate with me — because every day is a good day to say… Long live pasta! 🍝
A first course ready in 20 minutes, healthy, quick, and irresistible!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for the Creamy and Light Zucchini Carbonara with Pasteurized Eggs, No Cream
- 11.3 oz mezze maniche pasta
- 4 zucchini
- 4 egg yolks
- 2.1 oz grated Parmesan
- 2.1 oz Pecorino Romano
- 3.5 oz robiola cheese
- 1 clove garlic
- extra virgin olive oil
- to taste salt
- to taste pepper
- water
Tools
- Thermometer
Steps to Prepare the Creamy and Light Zucchini Carbonara with Pasteurized Eggs, No Cream
Preparing this vegetarian carbonara is very simple. Follow the steps below for a creamy, safe result without cream and no mistakes!
Wash and trim the zucchini, then cut them into slices.
In a large pan, heat a drizzle of oil with a clove of garlic.
Add the zucchini and sauté for about 10 minutes until they become soft but not mushy.
Adjust the salt, remove the garlic, and turn off the heat.Bring plenty of salted water to a boil and cook the pasta.
Drain it al dente, keeping a generous cup of the cooking water.In a heatproof bowl, beat the 4 egg yolks with Parmesan, Pecorino, and plenty of black pepper.
Place the bowl over a saucepan with a little simmering water, ensuring the bottom does not touch the water (classic bain-marie).
Stir continuously with a whisk for about 3-4 minutes until the cream begins to thicken and reaches about 149°F (use a thermometer).
At this point, add 4 tablespoons of hot cooking water in a thin stream, stirring constantly: you will get a smooth and velvety cream, safe and stable. Add the robiola and mix until it is completely melted and incorporated.Pour the pasta into the pan with the zucchini (with the heat off).
Immediately add the egg and robiola cream and mix quickly to coat every shape well.
If necessary, add a little more cooking water to adjust the consistency of the sauce.Try it yourself: it will win you over at first taste!
Storage
You can store the zucchini carbonara in the refrigerator for 1 day, sealed in an airtight container.
When reheating, add a drop of water or milk in the pan to regain creaminess.
Useful Tips
You can use only Parmesan or replace the robiola with ricotta or stracchino.
If you want to make it even lighter, use grated zucchini: they cook in 5 minutes.
Do not skip pasteurization: it is easy and makes the recipe safe for children, the elderly, and pregnant women.
FAQ
Can I use whole eggs?
Better not: only yolks make the cream stable and velvety, without the risk of scrambling.
How to know if the yolks are pasteurized?The temperature must reach 149°F: you need to use a kitchen thermometer.
