Zucchini Carbonara
Silky zucchini carbonara with eggs, Pecorino, and Parm. Tips to avoid scrambled eggs, use pasta water, and swap cheeses.
Maria learned this dish from her Italian host mom, Mimma (“the most incredible cook!”), in Como, where she studied abroad during a gap year after high school. This carbonara is different from the carbonara you might know: the classic version is made with guanciale (or bacon) and eggs mixed with grated Pecorino Romano or Parmigiano Reggiano, which creates a delightfully creamy plate of pasta. I love Mimma’s version, which adds grated zucchini and omits the guanciale.
This recipe calls for both pecorino cheese and Parmigiano Reggiano—pecorino is a bit saltier; Parm is a little sweeter and nuttier. I enjoy this combo of them for their subtle flavors differences, but if you have only one of them on hand, that’s fine; just double the quantity to make up for the absence of the other.
My favorite thing about this dish is how silky the simple sauce makes these noodles. It’s not magic, it’s science: that texture is the result of an emulsion between the egg-and-cheese
combination and the starchy pasta water. Pasta water is key; you should always scoop out a cupful before pouring the rest down the drain—it will improve just about any sauce or other addition to the pasta. (And make sure you salt the water well before cooking the pasta—salty pasta water imparts much more flavor! Italians absolutely swear by using coarse sea salt—the big granules of salt, called sale grosso—for pasta water. I’ve followed suit in the recipes in this book.)
Submitted by: Katie Quinn c from Puglia, Italy
Yield: 4 - 6 servings
- Reserve pasta water and use it to create a silky egg and cheese emulsion that forms the sauce.
- Cool the pan and temper the eggs with a little pasta water to prevent scrambling when you combine them.
- You can use either Pecorino or Parmigiano alone if needed; increase the amount to match the recipe's total cheese.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How is this zucchini carbonara different from classic carbonara?
This version drops the guanciale and adds grated zucchini. It still relies on an egg and cheese emulsion with starchy pasta water for a creamy sauce rather than cream.
Can I use only Parmigiano or only Pecorino?
Yes. If you have only one cheese, double its amount so the total cheese matches the recipe. Pecorino is saltier; Parm is sweeter and nuttier, so taste and adjust salt.
How do I prevent the eggs from scrambling when I mix them with the pasta?
Take the skillet off the heat and let it cool briefly. Temper the egg mixture by whisking in a couple tablespoons of reserved pasta water first. Then add warm pasta and toss quickly. Add more pasta water, a splash at a time, until the sauce is smooth.
How much pasta water should I save and how should I use it?
Reserve about 1 cup (250 ml) of pasta water. Use 1 to 2 tablespoons to temper the eggs, then add more as needed to loosen the sauce and create a silky emulsion.
Should I squeeze the grated zucchini if it seems watery?
Not usually. Cook the grated zucchini with onion until it softens and much of the moisture has evaporated. If it still seems very wet after cooking, drain or press out some excess moisture before combining with the pasta.
Can I add bacon or guanciale to this recipe?
Yes. Cook the bacon or guanciale first until crisp, remove most of the fat if you prefer, then proceed with the recipe. Reduce added salt because the cheeses are salty.
How should I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat gently on the stove over low heat with a splash of water or reserved pasta water to restore the sauce. Microwaving can make the eggs firm, so stir in liquid and reheat slowly.
Can I use a different pasta or make this vegan?
You can use other long pastas like linguine or bucatini. To make a vegan version, swap in a plant-based cheese and a creamy binder such as blended silken tofu or cashew cream, but note the texture and flavor will differ from the egg-and-cheese emulsion.
How is this zucchini carbonara different from classic carbonara?
This version drops the guanciale and adds grated zucchini. It still relies on an egg and cheese emulsion with starchy pasta water for a creamy sauce rather than cream.
Can I use only Parmigiano or only Pecorino?
Yes. If you have only one cheese, double its amount so the total cheese matches the recipe. Pecorino is saltier; Parm is sweeter and nuttier, so taste and adjust salt.
How do I prevent the eggs from scrambling when I mix them with the pasta?
Take the skillet off the heat and let it cool briefly. Temper the egg mixture by whisking in a couple tablespoons of reserved pasta water first. Then add warm pasta and toss quickly. Add more pasta water, a splash at a time, until the sauce is smooth.
How much pasta water should I save and how should I use it?
Reserve about 1 cup (250 ml) of pasta water. Use 1 to 2 tablespoons to temper the eggs, then add more as needed to loosen the sauce and create a silky emulsion.
Should I squeeze the grated zucchini if it seems watery?
Not usually. Cook the grated zucchini with onion until it softens and much of the moisture has evaporated. If it still seems very wet after cooking, drain or press out some excess moisture before combining with the pasta.
Can I add bacon or guanciale to this recipe?
Yes. Cook the bacon or guanciale first until crisp, remove most of the fat if you prefer, then proceed with the recipe. Reduce added salt because the cheeses are salty.
How should I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat gently on the stove over low heat with a splash of water or reserved pasta water to restore the sauce. Microwaving can make the eggs firm, so stir in liquid and reheat slowly.
Can I use a different pasta or make this vegan?
You can use other long pastas like linguine or bucatini. To make a vegan version, swap in a plant-based cheese and a creamy binder such as blended silken tofu or cashew cream, but note the texture and flavor will differ from the egg-and-cheese emulsion.
Fabulous recipes!!!
Unfortunately am on the road with an Android (cheap arse) cellphone as I read these great recipes and look forward to making them upon returning home.
Is there a Book in print available that you would recommend?