Zucchini Carbonara

Zucchini Carbonara is a lighter, more vegetable-centric variant of the classic Roman dish, which usually requires guanciale (pork jowl) and eggs. In this version, zucchini replaces the guanciale to provide a note of freshness. Let’s see how to prepare this delicious variant.

Ingredients

• 320 g of spaghetti
• 3-4 medium zucchini
• 4 egg yolks
• 80 g of grated Pecorino Romano
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil

Preparation

1. Start by washing and cutting the zucchini into julienne (thin strips), trying to emulate the shape of guanciale.

2. In a large pan, sauté the zucchini with a drizzle of extra virgin olive oil until they are golden and tender.

3. Meanwhile, bring a pot of plentiful salted water to a boil and cook the spaghetti until al dente.

4. While the pasta is cooking, work the egg yolks in a bowl with the grated Pecorino Romano, a pinch of salt, and plenty of black pepper until you obtain a smooth cream.

5. Drain the al dente pasta, keeping some of the cooking water aside, and transfer it to the pan with the zucchini. Mix well to flavor the pasta.

6. Remove the pan from the heat and, after a few moments, pour the yolk and Pecorino cream over the spaghetti, stirring quickly. If necessary, add a little cooking water to obtain a smooth and velvety sauce.

7. Serve the Zucchini Carbonara immediately, adding extra grated black pepper and Pecorino Romano to taste.

Curiosity

The original Carbonara is a rich and flavorful dish typical of Roman cuisine, presumably born during the period of World War II. The zucchini version is a modern adaptation that is suitable for those seeking meatless alternatives or lighter options.