Description
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 220mg
