Zucchini Carbonara – Revising the much-loved Pasta Classic

Zucchini Carbonara

Evertime I have Spaghetti Carbonara I feel like I need to take a nap afterwards. Well a Carbonara Sauce is not one of the lightest pasta sauces – I know. I have found a recipe without the usual cream and speck for you: Zucchini Carbonara – fresh and super tasty.

It was also my julienne peeler premiere as I recently bought one. I am usually not a big fan of having too many cooking utensils, but cutting veggies into fine stripes is so much fun and it also looks fancy. So I had to have one.

For this recipe, the zucchinis are only stir-fried for a short time, so it is a good chance for using a julienne peeler. I would add zucchini flowers if I had some at hand, but our zucchini plant on the balcony was not very reliable this summer. The actual star of our little urban garden were peppers. They turned out great.

Now as summer is fading, I am looking forward to culinary autumn. There are so many recipes in my mind that I want to try and I am looking forward to plums, chantrelles, quiches, pumpkins…

Zucchini Carbonara spoon and fork

Recipe seen in Jamie Magazine (German Issue July/August 2012). My version of it:

What you need for about 400g pasta:

  • 2 small zucchinis, julienned
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 eggs
  • 100g grated Pecorino cheese (yes, the one we brought from Italy)
  • Olive oil
  • Thyme
  • Salt and freshly ground pepper

  • Steps:

  • Sweat onion and garlic in olive oil in a pan over medium heat
  • Meanwhile whisk eggs, 1/3 of the cheese, some thyme, salt and pepper in a bowl
  • Add the zucchini to the pan and stir-fry for about five minutes
  • Add the cooked pasta and a little bit of the pasta water to the pan and mix well
  • Add the egg-mix and the rest of the cheese and stir well
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