Zucchini Carbonara Recipe

This creamy Zucchini Carbonara is made with fresh spiralized zucchini, salty pancetta, savory Pecorino Romano cheese, and a rich sauce made from egg yolks. This recipe creates a wonderfully satisfying and silky low-carb version of the classic Roman pasta dish. The result is a quick and elegant main course, perfect for a light lunch on this warm July day in Medenine. This simple recipe comes together in under 20 minutes and is ideal for serving two people.

Zucchini Carbonara Ingredients

• 4 medium zucchini
• 1 tbsp olive oil
• 100g (about 4 oz) pancetta or guanciale, diced
• 2 large egg yolks
• 50g (½ cup) freshly grated Pecorino Romano cheese, plus extra for serving
• 1 clove garlic, lightly crushed and left whole
• Freshly ground black pepper
• Salt to taste

How To Make Zucchini Carbonara

1. Prepare the zucchini: Use a spiralizer to create noodles from the zucchini. Place the “zoodles” in a colander, sprinkle lightly with salt, and let them sit for 20-30 minutes. This step helps draw out excess water. Afterwards, pat them thoroughly dry with paper towels.
2. Make the sauce base: In a small bowl, whisk together the egg yolks and the grated Pecorino Romano cheese until you have a smooth, thick paste. Set it aside.
3. Cook the pancetta: Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced pancetta and the whole garlic clove. Cook for 5-7 minutes, stirring occasionally, until the pancetta is crisp and has rendered its fat. Remove and discard the garlic clove.
4. Cook the zoodles: Add the patted-dry zucchini noodles to the skillet with the hot pancetta fat. Toss and cook for only 2-3 minutes. You want the zoodles to be just warmed through and tender-crisp (al dente). Do not overcook them.
5. Combine to create the sauce: Immediately remove the skillet from the heat. This is the most important step to prevent scrambling the eggs. Quickly pour the egg yolk and cheese mixture over the hot zoodles. Add a very generous amount of freshly ground black pepper.
6. Toss vigorously: Use tongs to toss everything together quickly and continuously for about one minute. The residual heat from the zoodles and the pan will cook the egg yolks just enough to create a creamy, silky sauce that coats every strand.
7. Serve immediately: Divide the Zucchini Carbonara between two plates. Top with extra grated Pecorino Romano and more black pepper.

Recipe Tips

• Don’t Scramble the Eggs: The key to a creamy carbonara sauce is to remove the pan from the heat before adding the egg and cheese mixture. The residual heat is all you need. If the pan is too hot, the eggs will scramble instantly.
• Dry the Zucchini Thoroughly: To avoid a watery carbonara, you must salt the zoodles and pat them completely dry. Any excess water will thin out the delicate egg sauce.
• Use Quality Ingredients: A simple dish like carbonara relies on the quality of its few ingredients. Using freshly grated Pecorino Romano (not pre-shredded) and good quality pancetta will make a huge difference in flavor.
• Work Quickly: Carbonara comes together very fast at the end. Have all your components ready—the cooked pancetta, the egg mixture, and the grated cheese—so you can assemble the dish quickly while the zoodles are at the perfect temperature.

What To Serve With Zucchini Carbonara

Zucchini Carbonara is a rich and complete meal all on its own. It doesn’t require much on the side. However, a simple green salad dressed with a light lemon vinaigrette would offer a fresh, acidic contrast to cut through the richness of the sauce. A slice of crusty bread is also nice for savoring any leftover creamy sauce on the plate.

How To Store Zucchini Carbonara Leftovers

• Refrigerate: Carbonara is truly best eaten immediately. When refrigerated, the egg-based sauce can become a bit thick and clumpy. If you must store leftovers, place them in an airtight container in the refrigerator for up to one day. Reheat very gently in a non-stick skillet over low heat, adding a splash of water to help loosen the sauce.
• Freeze: Freezing is not recommended for this dish. The texture of both the zucchini noodles and the egg-based sauce will be compromised upon thawing.

Zucchini Carbonara Nutrition Facts

Serving Size: ½ of the recipe

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 13g
• Cholesterol: 220mg
• Sodium: 750mg
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 20g

Frequently Asked Questions

• Can I use bacon instead of pancetta? Yes, bacon is a common and delicious substitute for pancetta. Since bacon is often smoked, it will give the dish a slightly different, smokier flavor profile compared to the salty cure of pancetta.
• Can I use Parmesan cheese instead of Pecorino Romano? You can, but the flavor will be different. Traditional carbonara uses Pecorino Romano, which is a sheep’s milk cheese that is saltier and tangier. Parmesan is a cow’s milk cheese that is nuttier and milder.
• Why did my sauce turn out watery? A watery sauce is almost always due to excess moisture from the zucchini noodles. It is absolutely essential to salt, drain, and thoroughly pat dry the zoodles before cooking them to prevent this from happening.