zucchini carbonara

Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. This zucchini version is absolutely amazing – it adds more flavor and more vegetables, which is always a good thing!


Sea salt
2 cloves of garlic – chopped
6 medium green and yellow zucchini
1 box De Cecco penne rigate
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
olive oil

12 thick slices pancetta or lean bacon, cut into chunky pieces
A small bunch fresh thyme, leaves picked and chopped


Put a large pan of salted water on to boil – add penne once full boil
Halve and then quarter zucchini lengthwise
Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork – season lightly with salt and pepper and set aside.
Heat a very large frying pan, add a good splash of olive oil, chopped garlic and fry the pancetta or bacon until dark brown and crisp.
Add zucchini and 2 pinches of black pepper
Sprinkle in the thyme leaves – stir so the zucchini is coated with all the bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
When the pasta is cooked, drain it, reserving a little of the cooking water.
Immediately, toss the pasta in the pan with the zucchini and bacon, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly
While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce

serve immediately and enjoy!

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