Zucchini Carbonara for Two(Vegetarian)

READY IN: 20mins
Recipe by Sharon123

I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!

Top Review by Chef1MOM-Connie

This is a go to meal for summer's bounty. I made this for the weekend cottage time as it is too muggy and hot to have a heavy meal. DH who is not a real lover of zukes liked it but said it needed "something ". I agree,. As I made more than enough for the two of us, the next day seemed better for lunch leftover, the flavors melded better but still needed something. I added in some roasted garlic and some salsa to the mix, warmed it a smidge in the microwave nd that seemed to kick it up enough for us. I can see adding cayenne pepper for those that like hot. Will make this often as even in the winter with the stored zukes in the freezer this will be a great dish.
Thank you temate. Made for Aus/NZ Swap Aug2010

Ingredients Nutrition


  1. Cook pasta in lots of boiling salted water for 6 minutes.
  2. Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.
  3. Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.
  4. Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.
  5. Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.
  6. Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!

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