Zucchini Carbonara Pasta

I can give you a recipe for Zucchini Carbonara Pasta, a tasty vegetarian variant of the classic Roman dish. In this version, zucchini replaces guanciale or pancetta and gives a fresh and light flavor without completely betraying the original recipe. Here’s how to proceed:

Ingredients

• 320 grams of pasta (spaghetti or rigatoni work well)
• 2-3 medium zucchini
• 2 large eggs
• 100 grams of grated Parmigiano or Pecorino Romano
• 1 clove of garlic
• Extra virgin olive oil (to taste)
• Salt and black pepper (to taste)

Preparation

1. Wash the zucchini and cut them into julienne or small cubes, depending on preference.
2. In a small pan, sauté the garlic with a drizzle of extra virgin olive oil until golden, then remove it and add the cut zucchini. Sauté the zucchini until lightly golden and crisp. Adjust with salt and pepper.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente.
4. In a bowl, beat the eggs with the grated cheese, add a generous grind of pepper and mix until you obtain a smooth cream.
5. When the pasta is ready, drain it reserving some cooking water and place it in the pan with the zucchini. Stir for a few moments to let the pasta absorb the flavors.
6. Remove the pan from the heat and add the egg and cheese cream, stirring quickly to combine everything without the eggs setting too much. If necessary, add a little cooking water to achieve a creamy consistency.
7. Plate and serve immediately with additional freshly ground pepper and a sprinkle of cheese, if desired.

Curiosities

The classic carbonara involves the use of guanciale or pancetta and Pecorino Romano, which give the dish savoriness and a characteristic taste. In this vegetarian version with zucchini, we maintain the creamy texture of the egg and cheese, creating a lighter but equally tasty dish.

Enjoy your meal!