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, providing 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 zucchinis
• 2 large eggs
• 100 grams of grated Parmesan or Pecorino Romano cheese
• 1 clove of garlic
• Extra virgin olive oil (to taste)
• Salt and black pepper (to taste)

Preparation

1. Wash the zucchinis and cut them into julienne strips or cubes, according to your preference.
2. In a small frying pan, sauté the garlic with a drizzle of extra virgin olive oil until golden, then remove it and add the cut zucchini. Sauté the zucchinis until they are lightly browned 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 stir until the mixture is smooth.
5. When the pasta is ready, drain it while reserving a bit of the cooking water and add it to the pan with the zucchinis. Stir for a moment to flavor the pasta.
6. Remove the pan from the heat and add the egg and cheese mixture, stirring quickly to combine everything without the eggs curdling too much. If necessary, add a bit of the cooking water to obtain a creamy consistency.
7. Plate and serve immediately with additional freshly ground pepper and a sprinkling of cheese, if desired.

Curiosity

The classic carbonara calls for the use of guanciale or pancetta and Pecorino Romano, which give the dish its savoriness and distinctive taste. In this vegetarian version with zucchinis, we maintain the creamy texture of the egg and cheese, creating a lighter dish that is equally tasty.

Bon appétit!