Zucchini Carbonara

5.0/5 rating (1 votes)
Zucchini Carbonara

Carbonara is an Italian pasta dish from Latium, and more specifically to Rome,based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),pancetta (or bacon) and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, or zucchini noodles can also be used.

It’s that time of year when my garden is over flowing with zucchini. I love so many of my zucchini recipes including

Zucchini Scrambled Eggs, but tonight I made Chicken Milanese and I decided to prepare a zucchini carbonara. My guests tonight all loved this carbonara including my lake neighbors who all had a taste! Love sharing my food with everyone…



  • 1/2 pound pancetta, chopped
  • 2 medium zucchini, cut into strips *note below
  • 3 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 large egg yolks
  • 1/2 cup and 1 tablespoon cream
  • 1 cup parmesan cheese, divided
  • 1/2 cup frozen peas


  1. Prepare your zucchini and let sit in a colander for 30 minutes. This will help dry them out.

  2. Heat a large sauté pan over medium high heat. Add one tablespoon of olive oil then add in panchetta. Saute for 7 minutes or until they begin to crisp. Take off heat and scoop to a plate lined with paper towels. Set aside.

  3. Set you large saute pan over medium high heat and add olive oil. Once hot add in zucchini pasta and saute for 5 minutes. Add in garlic, salt and pepper. Lower temperature.

  4. In a small bowl whisk egg yolks, add in cream and add 1/2 cup parmesan cheese and mix with a fork.

  5. Increase heat to medium high and add in egg yolk mixture and peas. Bring to a boil then remove from heat and add in the panchetta and stir around.

  6. To serve pour zucchini carbonara to a platter and top with remaining parmesan cheese.Serve immediately and Enjoy!


    Note: To make your zucchni pasta follow one of the suggestions. 1. I have a turning slicer that we purchased on Amazon. 2. Use a vegetable slicer to make your pasta. Be sure to peel first and only use the white – discard the middle for this dish but save for soups or chop and add to your sauce.

Leave a comment

You are commenting as guest.