Experience the irresistible comfort of classic carbonara transformed with the vibrant freshness of zucchini. This delectable dish showcases thinly sliced zucchini tossed in a fragrant blend of onions, garlic, and dried coriander, creating a medley of flavors and textures. The zucchini’s subtle sweetness harmonises perfectly with the creamy, cheesy egg yolk mixture, making for a symphony of culinary delight.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Carbonara Zucchinis
Servings: 5 People
Ingredients
- 500 g Casarecce Pasta
- 6 Egg Yolks , 3 of them with the white
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 2 cloves Garlic , whole and smashed
- 6-7 Zucchinis , sliced 2-3mm
- 1 Medium Onion , finely chopped
- 1 tsp Dry Coriander , ground
- ½ tbsp Chilli Flakes , preferably sweet ones
- 50 g Parmesan Cheese , plus more for serving, grated
- 50 g Dry Anari cheese , plus more for serving, grated
- 2 tbsp Fresh Parsley , chopped
- 4 Litres Water
- ¾ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.
- In the meantime, in a large and deep pan over medium heat pour the olive oil and toss in onions. Sauté for 3’ and add the garlic. A minute later add the sliced zucchinis, coriander and chilli flakes and fry for about 5-7’ until softened and a bit charred. Discard the garlic, season with the salt and pepper and remove from the heat. Keep aside in the pan.
- While frying the zucchinis, take a medium bowl and lightly beat the eggs along with grated cheeses to create a smooth cream.
- Strain the pasta and return to the saucepan with the zucchinis, which is set on very low fire and cook for another a minute. Remove from fire, add ½ cup of the reserved pasta water and toss to cool a bit, while stirring add the eggs/cheese mixture, stirring for further 30’’ so as the pasta absorbs the sauce. Add more from the reserved water if required.
- Serve in a deep dish, add some more grated cheeses and a crack of freshly cracked black pepper.
