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This zucchini carbonara transforms traditional pasta into a lighter summer version without sacrificing any of the creamy decadence you crave. The addition of fresh zucchini, crispy prosciutto, and creamy burrata creates a restaurant-worthy dish that comes together in just minutes.
I developed this recipe during a particularly abundant zucchini harvest from my garden last summer. What started as a way to use up extra squash quickly became my family's most requested pasta dish year-round.
Ingredients
- Prosciutto: Thin slices of Italian dry-cured ham that crisps beautifully in the oven for texture and salty flavor
- Garlic: Fresh cloves that get roasted until sweet and mellow to infuse the dish
- Zucchini or yellow summer squash: Either grated or spiralized for a fresh vegetable element
- Eggs: The key to creating that signature silky carbonara sauce without adding cream
- Parmesan and Pecorino cheeses: Authentic Italian varieties provide the perfect salty sharpness
- Fresh herbs: Basil and thyme bring brightness and complexity
- Lemon zest: Adds subtle acidity that balances the richness
- Chili flakes: For a gentle heat that enhances all other flavors
- Spaghetti: Traditional pasta shape that holds the sauce perfectly
- Burrata: The crowning glory a creamy cheese that melts slightly when added to the hot pasta
Step-by-Step Instructions
- Crisp the Prosciutto:
- Arrange torn prosciutto pieces on a parchment-lined baking sheet along with smashed garlic cloves. Drizzle with olive oil to help everything crisp. Bake in a 400°F oven for 8-10 minutes until the prosciutto becomes delicately crisp and the garlic soft and golden.
- Prepare the Zucchini:
- Place your grated or spiralized zucchini in a colander and toss with a tiny pinch of salt. This draws out excess moisture from the zucchini preventing a watery sauce. Let it sit while you prepare the other components.
- Create the Egg Mixture:
- In a large serving bowl whisk together room temperature eggs, freshly grated parmesan, pecorino cheese, roasted garlic from the baking sheet, chopped fresh basil, thyme leaves, lemon zest, chili flakes, salt and pepper.
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Cook your spaghetti until just al dente remembering it will continue cooking slightly in the hot sauce. Before draining reserve about a cup of the starchy pasta water.
- Combine and Create the Sauce:
- Drain the hot pasta directly over the zucchini in the colander. The hot pasta water briefly cooks the zucchini without making it mushy. Immediately transfer the hot pasta and zucchini to the bowl with the egg mixture. Toss quickly to prevent scrambling.
- Finish and Serve:
- Divide the pasta among warmed plates and top each portion with torn pieces of creamy room-temperature burrata, the crispy prosciutto bits, and additional fresh herbs for garnish.
The burrata is truly the magic element in this dish. I discovered its power when I had friends over for dinner and one guest actually gasped when the creamy center spilled out over the hot pasta. Now I never serve this carbonara without it.
Perfect Pasta Water
The starchy pasta water is crucial to achieving the right sauce consistency. I always make sure to reserve more than I think I need about a full cup. Add it gradually after combining the pasta with the egg mixture until you reach the perfect silky texture. Too much and your sauce will be watery too little and it might be too thick.
Seasonal Variations
This recipe shines with summer zucchini but can be adapted year-round. In fall try substituting butternut squash ribbons for a sweeter earthier flavor. Winter months call for heartier additions like sautéed mushrooms which bring umami depth. Spring welcomes tender asparagus pieces or fresh peas.
Make Ahead Options
While carbonara is best enjoyed immediately you can prep several components ahead of time. The prosciutto can be crisped earlier in the day and stored at room temperature. Grate the zucchini and cheeses have herbs chopped and eggs brought to room temperature before dinner.
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Preparing this dish is a blend of quick technique and fresh ingredients, making it a joy to cook and serve.
Frequently Asked Questions
- → How do you prevent the eggs from scrambling in the sauce?
Toss the hot pasta quickly with the egg and cheese mixture while stirring vigorously. The residual heat will thicken the eggs without scrambling.
- → Can I use a different type of squash instead of zucchini?
Yes, yellow summer squash is a great substitute for zucchini in this dish. It will provide a similar texture and lightness.
- → What can I use instead of burrata?
If you don't have burrata, ricotta or fresh mozzarella are excellent alternatives. They will still offer creaminess and richness.
- → How can I make this dish vegetarian?
To make it vegetarian, skip the prosciutto and consider adding toasted nuts, roasted mushrooms, or sun-dried tomatoes for extra flavor and texture.
- → Can I prepare this dish ahead of time?
This dish is best enjoyed fresh. However, you can prepare the components (like roasting the garlic and crisping the prosciutto) in advance and assemble them quickly when ready to serve.
- → What is the best alternative to pecorino cheese?
If you're unable to find pecorino, you can use additional parmesan cheese as a substitute. Romano cheese is also a good option.