Go Back
Zucchini Carbonara

Zucchini Carbonara

A meatless version of carbonara for Spring
Prep Time 10 mins
Cook Time 10 mins
Course Pasta, Primi
Cuisine Italian
Servings 4


  • 16 ounces long pasta such as spaghetti or linguine
  • 1 zucchini cut into thin strips
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 5 egg yolks
  • 1/3 cup Romano cheese or Parmesan
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup reserved pasta water (very important)


  • Put a large pot of water on to boil for the pasta. Cook pasta according to package instructions for al dente.
  • While pasta is cooking, slice zucchini into thin strips using a vegetable peeler or mandoline.
  • Heat olive oil in a large skillet. Add zucchini and garlic. Cook for 3-5 minutes or until soft. Set a few slices of zucchini aside per person for garish.
  • In a mixing bowl, whisk together egg yolks and cheese.
  • Drain the pasta, reserving some cooking liquid.
  • Add the cooked pasta to the zucchini mixture, and toss.
  • Turn off the heat. Add the egg mixture and some of the pasta water as needed. Toss and serve immediately. Garnish with pepper, cheese, and a few zucchini slices.


You may not need the full cup of pasta water. Add to your desired texture. Always reserve more than you need.
Keyword eggs, pasta, zucchini