Zucchini carbonara

Yields: 2 | Prep Time: 10Min ~ Cooking Time: 15Min | Difficulty Level: Easy

Purists probably will get angry about this vegetarian version of carbonara, but I have to say it: I really do love it, especially during summer! Instead of “guanciale”, I used the courgettes, which cook in a fry pan for few minutes. Then, the creamy part: beaten egg with ground black pepper and grated cheese. Today, I will be more revolutionary because I’ll add to the egg mixture some saffron, for a yellow touch!

La Mozzarella in Carrozza - Zucchini carbonara


- Dice the zucchini into cubes or lengthwise and stir fry in a frying pan with the garlic clove until tender.

- Cook pasta according to the packaging directions in salted boiling water.

- Meanwhile Beat the eggs with the saffron, the cheeses, the grounded black pepper and a pinch of salt in a large bowl. 

- Drain pasta al dente by holding some of its cooking water and pour into the pan with the zucchini, cooking for a couple of minutes. Immediately, toss the spaghetti into the egg and cheese mixture, adding two Tbsp of pasta cooking water until the consistency becomes creamy. 

- Serve immediately, with grating some Parmesan cheese and pepper on top.

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    ~ 150g Spaghetti

    ~ 2 Zucchini

    ~ 1 Garlic clove

    ~ 1 Uovo + 1 Tuorlo, organic

    ~ 1 Tbsp Grated Parmigiano Reggiano

    ~ 1 tbsp Grated Pecorino cheese

    ~ 1/2 package Saffron

    ~ Evo olive oil

    ~ Salt

    ~ Ground black pepper

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