Description
Creamy Zucchini Carbonara is a rich and satisfying pasta dish made with tender zucchini, crispy pancetta, penne, egg yolks, heavy cream, Parmesan, fresh thyme, and black pepper. The sauce is tossed with hot pasta off the heat to create a smooth, silky texture without scrambling the eggs.
Ingredients
Scale
- 1 pound penne pasta
- 6 medium green and yellow zucchini
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 generous handfuls freshly grated Parmesan cheese, about 1 cup
- 12 thick slices pancetta or thick-cut bacon, cut into chunky pieces
- 1 tablespoon olive oil, or as needed
- 1 small bunch fresh thyme, leaves picked and chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- A few zucchini flowers, optional, for serving
Instructions
- Bring a large pot of generously salted water to a boil.
- Prepare the zucchini by halving and quartering larger zucchini lengthwise. Remove any very soft or seedy centers, then slice the zucchini at an angle into pieces roughly the size of the penne. Thinly slice smaller zucchini.
- Add the penne to the boiling water and cook according to the package directions until al dente.
- Meanwhile, place the egg yolks in a bowl. Add the heavy cream and about half of the grated Parmesan. Season lightly with salt and black pepper, then mix until smooth and set aside.
- Heat a very large frying pan over medium-high heat. Add the olive oil and pancetta or bacon. Cook until browned and crisp.
- Add the zucchini, a generous amount of freshly ground black pepper, and the chopped thyme leaves. Toss well so the zucchini is coated in the flavorful pancetta fat. Cook until the zucchini is lightly golden and tender but still holds its shape.
- Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water.
- Drain the penne and immediately add it to the pan with the zucchini and pancetta. Toss thoroughly to combine.
- Remove the pan completely from the heat. Add a small ladleful of reserved pasta water followed by the egg, cream, and Parmesan mixture.
- Toss quickly and continuously so the residual heat gently thickens the egg mixture into a silky sauce without scrambling it.
- Add the remaining Parmesan and continue tossing. Add more reserved pasta water a little at a time until the sauce is creamy, glossy, and coats the pasta evenly.
- Taste and adjust the seasoning with salt and freshly ground black pepper. Garnish with torn zucchini flowers, if using, and serve immediately.
Notes
- Remove the pan from direct heat before adding the egg mixture to prevent the yolks from scrambling.
- Reserve pasta cooking water before draining because its starch helps create a smooth, glossy carbonara sauce.
- Use freshly grated Parmesan for the best melting and texture.
- Do not overcook the zucchini; it should be tender and lightly golden while still holding its shape.
- Pancetta can be replaced with thick-cut bacon for a slightly smokier flavor.
- Spaghetti, linguine, or rigatoni can be substituted for penne.
- Serve Creamy Zucchini Carbonara immediately because the sauce thickens as it cools.
- Nutrition values are approximate and can vary depending on the pancetta, Parmesan, cream, and portion size used.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 860 kcal
- Sugar: 9 g
- Sodium: 1180 mg
- Fat: 48 g
- Saturated Fat: 21 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 78 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 290 mg