Zucchini Carbonara with Crispy Prosciutto and Burrata (Print version)

Silky zucchini carbonara tossed with crispy prosciutto, herbs, lemon zest, and torn burrata for a rich summer pasta dinner.

# Ingredients:

For the crispy prosciutto

01 - 3 oz (85 g) prosciutto, torn into pieces
02 - 4 garlic cloves, smashed
03 - 1 tablespoon olive oil, plus more for drizzling

For the carbonara

04 - 12 oz (340 g) spaghetti or bucatini
05 - 2 medium zucchini (about 1 lb / 450 g), shredded
06 - 2 large eggs, at room temperature
07 - 1 large egg yolk, at room temperature
08 - 1/2 cup (50 g) freshly grated parmesan cheese
09 - 1/4 cup (25 g) grated pecorino Romano
10 - 1/4 cup chopped fresh basil, plus more for serving
11 - 1 tablespoon fresh thyme leaves
12 - 1 teaspoon finely grated lemon zest
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - Kosher salt and black pepper, to taste
15 - 8 oz (225 g) burrata, torn

# Instructions:

01 - Heat the oven to 400 F. Line a baking sheet with parchment, scatter the prosciutto and smashed garlic on it, and drizzle with olive oil. Bake for 8-10 minutes until the prosciutto is crisp and the garlic is soft.
02 - Place the shredded zucchini in a colander and toss with a small pinch of salt. Let it drain while you prepare the sauce and pasta.
03 - In a large heatproof bowl, whisk the eggs, egg yolk, parmesan, pecorino, roasted garlic, basil, thyme, lemon zest, red pepper flakes, and plenty of black pepper.
04 - Boil the pasta in well-salted water until al dente. Reserve 1 cup of pasta water, then drain the hot pasta directly over the zucchini to warm it.
05 - Immediately add the hot pasta and zucchini to the egg mixture off the heat. Toss quickly for 1 minute, adding reserved pasta water 1-2 tablespoons at a time until the sauce is glossy and loose.
06 - Taste and adjust with salt and black pepper. Divide into bowls and top with torn burrata, crispy prosciutto, extra basil, and a drizzle of olive oil if desired.

# Good to know:

01 - Serve immediately while the sauce is glossy and the prosciutto is crisp.
02 - Add pasta water slowly because zucchini releases moisture as it warms.
03 - Room-temperature eggs and burrata blend more smoothly into the hot pasta.

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