Best 4 Beautiful Zucchini Carbonara Recipes

BUCATINI CARBONARA WITH ZUCCHINI

Steps:

• Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.
• Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.
• Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.
• Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.

ZUCCHINI CARBONARA

Steps:

• In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes.
• Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 cup pasta water; drain.
• Slowly whisk 2 tablespoons hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 cup at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.

ZUCCHINI CARBONARA

Steps:

• Make the zucchini noodles using a spiralizer (if not using pre-made noodles).
• Fry the bacon in a large skillet over medium heat until just barely crisp, about 8 minutes. Remove from the pan and drain on paper towels. Return the pan to the stove over medium-low heat and throw in the garlic and onions. Cook until golden brown, about 10 minutes.
• Mix together the eggs, yolks, Parmesan and cream in a bowl until smooth.
• Pour in the egg mixture into the skillet with the onions and garlic, carefully stirring the whole time. Season with salt and pepper. Add the peas and bacon, stirring until it's all combined and the mixture is warmed through. Add the zucchini noodles and carefully stir so the noodles don't fall apart.
• Serve immediately with extra Parmesan and basil.

ZUCCHINI CARBONARA FOR TWO(VEGETARIAN)

Steps:

• Cook pasta in lots of boiling salted water for 6 minutes.
• Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.
• Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.
• Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.
• Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.
• Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!