Zucchini carbonara: an easy vegetarian recipe

Name: Zucchini carbonara: an easy vegetarian recipe
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Yield: 2
Cuisine: En
Ingredients: 6⅓ oz pasta (we used rigatoni); 1 medium zucchini; 1 whole egg; 1 egg yolk; 2.1 oz grated pecorino (or Parmesan); Olive oil, as needed; Salt, as needed; Black pepper, as needed

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Main Dish

Very Easy

19 min

590 Kcal

Classic carbonara is a symbol of Roman cuisine: intense and rich, beloved for its golden cream infused with pecorino that wins you over at the first bite. But when you’re in the mood for a more delicate, colorful version, vegetarian zucchini carbonara is the perfect alternative. Here, pasta meets the sweetness of zucchini, cut into thin strips reminiscent of guanciale and browned until golden and irresistible. Combined with eggs and grated pecorino cheese, they make a velvety cream that coats every bite. The result is a flavorful, fresh, and creamy vegetarian pasta dish with all the soul of tradition, but a lighter touch. Fragrant and surprising, this zucchini carbonara is perfect for anyone who wants to rediscover a great classic with a green, seasonal twist.

Ingredients

6⅓ oz pasta (we used rigatoni)
1 medium zucchini
1 whole egg
1 egg yolk
2.1 oz grated pecorino (or Parmesan)
Olive oil, as needed
Salt, as needed
Black pepper, as needed

Materials

Pot
Frying pan
Cutting board
Knife

Preparation

Preparation7 min

Cook time12 min

Wash and trim the zucchini. Cut them in half lengthwise, then cut into slices about 1 cm thick.
Overlap the slices and cut in the opposite direction to make thin guanciale-like strips.
Pour a little olive oil into a pan and cook the zucchini over medium-high heat for about 12 minutes, until golden brown. Set aside.
Cook the pasta in boiling salted water following the times indicated on the package.
Meanwhile, prepare the cream for the vegetarian carbonara by mixing eggs, pecorino cheese and ground black pepper in a bowl.
Add the cooking water a little at a time until you have a smooth, even cream.
Drain the pasta al dente (reserving the cooking water) and transfer it to the pan with the zucchini. Toss briefly.
Turn off the heat and pour the egg and pecorino cream over the pasta.
Mix with a wooden spoon, adding a little cooking water if necessary for a creamy consistency.
If desired, top with grated pecorino cheese and freshly ground black pepper before serving. The vegetarian zucchini carbonara is ready.

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FAQ ❓

What are the secrets to making creamy, perfect vegetarian zucchini carbonara?

Brown the zucchini strips until golden, then toss everything together off the heat. Add cooking water a little at a time, if needed, to make a smooth, velvety sauce.

Can I substitute the pecorino in zucchini carbonara?

Yes, you can use Parmesan for a milder flavor. Pecorino is still ideal for a more intense, flavorful vegetarian carbonara.

Can I prepare vegetarian zucchini carbonara in advance?

It’s best to prepare only the zucchini and the sauce in advance. Combine the pasta and sauce just before serving to maintain carbonara’s characteristic creaminess.

What pasta should I choose for zucchini carbonara?

Rigatoni is perfect because it holds the sauce well. Spaghetti or mezze maniche are also great choices for a creamy vegetarian carbonara.

How can I make vegetarian zucchini carbonara more flavorful?

Add freshly ground black pepper, herbs, or a pinch of chili pepper to enhance the flavor without overpowering the delicate zucchini.

How should I store vegetarian zucchini carbonara?

Store in an airtight container in the refrigerator for up to 1 day. Reheat over low heat with a little water to restore its creaminess before serving.

Nutrition

for 1 serving / for 100 g

Calories: 590Kcal

Carbo: 59.2g
Total fat: 24.3g
Saturated fat: 9.2g
Proteins: 25.1g
Fibers: 4.8g
Sugar: 4.2g
ProPoints: 15
SmartPoints: 18

Nutritional information for 1 serving (290g)

Cookware

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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