Zucchini Carbonara Bucatini. Meanwhile, there are spaghetti carbonara and bucatini amatriciana, but as you already know, I adjust in the kitchen with what I have and what I’d like to eat. I often mix the ingredients and I’m always happy with the result, especially if it’s pasta: a main dish is never refused. Today I thought it best to consume what’s left in the fridge from the week’s grocery shopping, and starting Monday, after the weekend away, possibly start fresh with the groceries.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 420.91 (Kcal)
- Carbohydrates 25.88 (g) of which sugars 1.61 (g)
- Proteins 17.36 (g)
- Fat 29.21 (g) of which saturated 7.67 (g)of which unsaturated 3.09 (g)
- Fibers 3.26 (g)
- Sodium 3,739.69 (mg)
Indicative values for a portion of 275 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
- 9.9 oz zucchini
- 2.1 oz onion
- 2.8 tbsp extra virgin olive oil
- 2 eggs
- 1 cup pecorino romano
- 4.2 oz bucatini
- 0.5 oz fine salt
- 1 pinch black pepper
Tools
- Pot
- Pan
- Tongs
- Plate
- Fork
- Vegetable Cutter
Steps
In just 15 minutes, the zucchini with the onion cooked in a pan with a drizzle of extra virgin olive oil, salt, and pepper to taste will be ready. No need to peel the zucchini: it’s still the season and they’re tender. I cut them into small pieces with the vegetable cutter, very convenient.
In a deep plate, mix the eggs with the pecorino,
making them a soft cream.
Freshly ground black pepper fits perfectly here.
Cook the bucatini al dente, leaving them a minute less cooked.
Pour the bucatini directly into the pan with the zucchini and also pour over the eggs with the pecorino. Turn off the heat under the pan and mix the bucatini like a carbonara for a few seconds.
Here is the dish ready to serve with a sprinkle of grated pecorino on top.
And here they are, my zucchini carbonara bucatini ready to enjoy.
Tips
I would recommend trying my vegetarian artichoke carbonara recipe.
https://blog.giallozafferano.it/vaipinacucina/carbonara-vegetariana-con-carciofi/
https://blog.giallozafferano.it/vaipinacucina/carbonara-vegetariana-con-carciofi/
FAQ (Questions and Answers)
Can zucchini carbonara bucatini be made with eggplant instead?
Yes, of course, you can replace zucchini with eggplant, and they turn out just as delicious.
