I love this recipe because it’s both indulgent and wholesome. The sautéed zucchini adds a lovely texture and sweetness that balances perfectly with the creamy sauce made from eggs, Pecorino Romano, and a hint of black pepper. It’s the kind of pasta dish that feels luxurious without being heavy, and it’s ready faster than most takeout.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
160 grams (0.35 lb) spaghetti or rigatoni 1 medium zucchini, sliced 1 garlic clove 1 tsp olive oil 2 large egg yolks, room temperature 25 grams (0.25 cups) Pecorino Romano, grated Pasta cooking water Black pepper, to taste Salt, to taste
Directions
I start by heating 1 teaspoon of olive oil in a large sauté pan over medium heat. I add the sliced zucchini and a peeled garlic clove, sautéing for about 3 minutes until the zucchini softens slightly but still has a bit of crunch. Then I remove the garlic, season the zucchini with salt and pepper, and set the pan aside.
I bring a large pot of salted water to a boil, add the spaghetti, and cook it until al dente according to the package instructions. Before draining, I reserve about 1 cup of the pasta cooking water.
I set aside about 1 tablespoon of the grated cheese. In a small bowl, I whisk together the egg yolks, black pepper, and the remaining cheese. Then I add 1 tablespoon of the reserved pasta water and whisk until creamy.
I transfer the cooked pasta to the pan with the zucchini, add 2 to 3 tablespoons of the reserved pasta water, and sauté everything together for about 1 minute over high heat.
I remove the pan from the heat and pour the egg mixture over the pasta while stirring continuously for about 30 seconds until the sauce begins to thicken. Then I mix in the last tablespoon of cheese and a bit more pasta water if needed to make the sauce silky and smooth.
I serve the pasta immediately with an extra sprinkle of Pecorino Romano and a few turns of freshly ground black pepper.
Servings and Timing
This recipe serves 2 people. It takes about 5 minutes to prepare and 15 minutes to cook, for a total time of 20 minutes.
Variations
I sometimes add a handful of peas or spinach for extra color and nutrients. For a richer sauce, I replace part of the Pecorino Romano with Parmesan. If I want a little heat, I toss in a pinch of chili flakes when sautéing the zucchini. For a more decadent version, I drizzle a touch of truffle oil over the finished dish.
Storage/Reheating
I like to eat this pasta fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently in a pan with a splash of water to loosen the sauce. I avoid microwaving it too long to prevent the eggs from curdling.
FAQs
Can I use whole eggs instead of just yolks?
Yes, but I prefer using yolks only for a creamier and richer sauce without making it too runny.
Can I use Parmesan instead of Pecorino Romano?
Definitely. Parmesan gives a slightly milder flavor, which works beautifully in this dish.
How do I make sure the eggs don’t scramble?
I remove the pan from the heat before adding the egg mixture and stir quickly so the residual heat gently thickens the sauce.
Can I use other vegetables instead of zucchini?
Yes, mushrooms, asparagus, or spinach are great alternatives that blend nicely with the creamy sauce.
What kind of pasta works best?
I love using spaghetti, but rigatoni or fettuccine hold the sauce really well too.
Is this dish vegetarian-friendly?
Yes, just make sure to use a vegetarian-friendly cheese (some traditional Pecorino contains animal rennet).
Can I make it dairy-free?
You can replace the cheese with a dairy-free Parmesan substitute or nutritional yeast, though the texture will be slightly different.
How do I get a creamier sauce?
Adding a little extra pasta water and whisking continuously helps emulsify the sauce for a smooth, creamy texture.
Can I double the recipe?
Yes, just make sure to work quickly when combining the eggs with the pasta so the sauce coats everything evenly.
Can I add herbs?
Absolutely! Fresh parsley or basil adds a light, fragrant touch to the finished dish.
Conclusion
I love how this vegetarian carbonara combines the simplicity of classic Italian cooking with a lighter, veggie-forward twist. The creamy sauce, the tender pasta, and the sautéed zucchini come together in perfect harmony. It’s elegant enough for a special meal but easy enough to whip up any night of the week—a comforting bowl of pasta that never disappoints
A creamy, light vegetarian take on the classic Italian carbonara made with sautéed zucchini, egg yolks, Pecorino Romano, and black pepper. This quick and comforting dish delivers all the richness of traditional carbonara without the meat.
Ingredients
160 g (0.35 lb) spaghetti or rigatoni
1 medium zucchini, sliced
1 garlic clove, peeled
1 tsp olive oil
2 large egg yolks, room temperature
25 g (0.25 cups) Pecorino Romano, grated
1 cup reserved pasta cooking water
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large sauté pan over medium heat. Add sliced zucchini and a peeled garlic clove. Sauté for about 3 minutes until the zucchini softens slightly but retains some bite. Remove the garlic, season with salt and pepper, and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
Set aside 1 tbsp of grated cheese. In a bowl, whisk together egg yolks, black pepper, and the remaining cheese. Add 1 tbsp of pasta water and whisk until creamy.
Transfer the cooked pasta to the pan with the zucchini. Add 2–3 tbsp of pasta water and toss over high heat for about 1 minute.
Remove the pan from the heat. Pour in the egg mixture, stirring quickly for 30 seconds until the sauce thickens and coats the pasta. Add the reserved cheese and a bit more pasta water if needed for a smooth consistency.
Serve immediately with extra Pecorino Romano and freshly ground black pepper on top.
Notes
Add peas, spinach, or asparagus for extra color and flavor.
Substitute Parmesan for a milder taste.
Add chili flakes for a subtle kick or drizzle truffle oil for a decadent touch.
Use vegetarian-friendly Pecorino if avoiding animal rennet.
Reheat gently with a splash of water to maintain creaminess.
