Difficulty VERY EASY

Preparation Time 30 minutes

Cooking Time 30 minutes

Total Time 60 minutes

Zucchini Carbonara

Tipo di cucina: Roman, Italian

Presentation

Zucchini carbonara is a creamy and tasty variant of the classic carbonara, perfect for those who love the delicate flavors of vegetables without giving up a rich and enveloping first course.

Prepared with fresh zucchini, zucchini flowers, and the decisive flavor of Pecorino Romano DOP Pinna, this recipe wins over thanks to its simplicity and the velvety consistency of the egg and cheese cream.

Ideal for spring and summer, this pasta is perfect for a quick but flavorful lunch. The Pecorino Romano DOP gives character and savoriness, balancing the sweetness of the zucchini and creating a balanced and irresistible result.

For other variants of the classic Carbonara click here.

The protagonist of this recipe: Pecorino Romano PDO

Find out more

Ingredients

2 people

Pasta you prefer 200 gr
Pecorino Romano PDO 75 grams
Pecorino Romano DOP for the surface as needed.
Zucchini 6
Zucchini flowers 8
Clove of garlic 1
Yolks 3
Whole eggs 1
Black pepper as needed.
Sale 1 pinch
Extra virgin olive oil as much as needed

Calories per Serving

725 Kcal

Method

Wash and slice the zucchini into rounds and sauté them in a pan with a clove of garlic and plenty of extra virgin olive oil for about 15 minutes.

In the meantime, clean the zucchini flowers, remove the pistil and cook them with the zucchini, over low heat for 2 minutes.

Take 2 tablespoons of zucchini that you will use to decorate the dish.

In a bowl, prepare the famous "carbocrema". Grate abundant Pecorino Romano DOP Pinna and pour 4 egg yolks into a bowl.

Now combine the egg yolks, 1 whole egg, Pecorino Romano DOP, black pepper to taste, and mix. Cook the pasta in plenty of salted, boiling water.

Drain the pasta al dente, sauté it for about 1 minute in the pan with the zucchini, turn off the heat and pour in the cream. Stir quickly and add a few tablespoons of cooking water.

Plate and decorate the pasta with zucchini and a generous grating of Pecorino Romano PDO and pepper.

Consigli e Conservazione

Tips

If you want to pasteurize the egg yolks, place the bowl containing the cream in a bain-marie for 5 minutes at 65 degrees Celsius, stirring occasionally. At this temperature, the eggs become safer and do not scramble.

Sautéing the pasta with the zucchini for about 1 minute is the secret to an even tastier result because all the flavors bind together.

Remember to immediately mix the pasta when you add the cream so it will remain perfectly smooth.

Storage

It is preferable to consume the zucchini carbonara hot and freshly prepared because, subsequently, the consistency of the pasta and cream changes. However, you can store the zucchini carbonara, in an airtight container, in the fridge for a maximum of 1 day and make a tasty pasta frittata.

How do you make creamy zucchini carbonara?

To get a smooth sauce, add eggs and Pecorino cheese off the heat and mix quickly.

Can I make zucchini carbonara without bacon?

Yes, this vegetarian version is made without bacon or guanciale.

Which pasta works best for zucchini carbonara?

Spaghetti, rigatoni and mezze maniche work perfectly with the creamy sauce.

Recipe by : mammachepiatti

4 votes

★ ★ ★ ★ ★

4.0

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