Are you craving a light, creamy vegetarian carbonara that’s safe to eat even in summer? This zucchini carbonara with pasteurized eggs and robiola is perfect! A revised version without pancetta, without cream, but incredibly tasty thanks to Parmesan, pecorino, and robiola that make it enveloping and delicate.
The eggs are pasteurized at 149°F: an easy trick that makes it suitable for children and those who prefer to avoid raw eggs.
A vegetarian main 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: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 11 oz mezze maniche rigate
- 4 zucchini
- 4 egg yolks
- 2/3 cup grated Parmesan
- 2/3 cup Pecorino Romano
- 3.5 oz robiola cheese
- 1 clove garlic
- extra virgin olive oil
- to taste salt
- to taste pepper
- water
Steps to Prepare the Creamy and Safe Zucchini Carbonara
Preparing this vegetarian carbonara is very simple. Follow the steps below for a creamy result, without cream and without mistakes!
Wash and trim the zucchini, then slice them into rounds.
In a large skillet, heat a drizzle of oil with a garlic clove.
Add the zucchini and sauté for about 10 minutes until they’re soft but not mushy.
Season with salt, remove the garlic, and turn off the heat.Bring a large pot of salted water to a boil and cook the pasta.
Drain it al dente, keeping a generous cup of cooking water.In a heatproof bowl, beat the 4 yolks with the Parmesan, pecorino, and plenty of black pepper.
Place the bowl over a saucepan of gently simmering water, making sure the bottom does not touch the water (a 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 slowly, stirring constantly: you’ll get a smooth and velvety cream, safe and stable. Add the robiola and stir until it’s completely melted and incorporated.Pour the pasta into the skillet with the zucchini (off the heat).
Immediately add the egg and robiola cream and stir quickly to coat every piece well.
If necessary, add a little more cooking water to adjust the sauce’s consistency.Try it yourself: You’ll be won over at the first bite!
Storage
You can store the zucchini carbonara in the refrigerator for 1 day, in an airtight container.
When reheating, add a splash 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 cheese.
To make it even lighter, use grated zucchini: they cook in 5 minutes.
Don’t skip pasteurization: it’s easy and makes the recipe safe for children, the elderly, and pregnant women.
FAQ (Frequently Asked Questions)
Can I use whole eggs?
Better not: only the yolks make the cream stable and velvety, without the risk of scrambling.
How to tell if the yolks are pasteurized?The temperature must reach 149°F: you need to use a kitchen thermometer.
