Featured image of post Zucchini Carbonara

Zucchini Carbonara

As part of learning italian and the culture of Italy, I’ve also been really diving into cooking italian food. Carbonara is traditionally made with guanciale but we often look for meatless recipes or at least meatless options. So using a few different resources, I’ve put together this Zucchini Carbonara recipe that we really enjoy.

First, check out the video.

Okay, I’ll not bore you any more, let’s just get to the recipe.

Zucchini Carbonara: The Recipe

This is for about 2 servings


  • 1 zucchini
  • 3-4 egg yolks (3 large or 4 medium)
  • 3/4 cup of freshly grated Pecorino Romano
  • 2 servings of Spaghettoni (or Spaghetti) ~120 grams
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • Water, Salt and Pepper


  1. Start boiling water. Use a bit less water than you normally would, this allow the starches in the pasta to build up. Add salt. When the water is boiling, add pasta.
  2. Dice the Zucchini into small cubes.
  3. Add 1 Tbsp EVOO to a skillet and saute the zucchini with pepper for about 5 minutes on a medium high heat. Toss it a few times until the zucchini is a little browned.
  4. Turn off the heat and remove the zucchini. Set aside. Pour the leftover oil into a separate container with the second Tbsp EVOO. Set aside.
  5. Grate the Pecorino Romano cheese using a fine grater. You’ll need about 3/4 cup, but save 1/4 cup for topping.
  6. In a large metal bowl, mix the egg yolks and 1/2 cup of cheese until it is combined.
  7. When the pasta is al dente, scoop some pasta water into the egg-cheese mix and immediately begin mixing it with a whisk. Allow the pasta to continue boiling. Mix the egg-cheese mix in the metal bowl over the boiling pot of pasta until it thickens slightly (like a double-boiler). Take care not to scramble eggs, but if it gets too think you can add a little more pasta water.
  8. Add the saved oil we set aside earlier and continue mixing over heat.
  9. After a minute or so it should be slightly thicker and the pasta should be ready.
  10. Add the pasta to the egg-cheese mix and toss aggressively.
  11. Add the zucchini and continue tossing and stirring aggressively.
  12. Serve and eat immediately using remaining Pecorino Romano as a topping.

Buon Appetito!

Built with Hugo
Theme Stack designed by Jimmy