Zucchini Carbonara with Prosciutto and Burrata (Print version)
Silky zucchini carbonara tossed with crisp prosciutto, herbs, lemon, and torn burrata for a fresh but rich pasta dinner.
# Ingredients:
For the crispy prosciutto
01 -
3 oz (85 g) thinly sliced prosciutto, torn
02 -
4 garlic cloves, smashed
03 -
1 tablespoon olive oil
For the carbonara
04 -
2 medium zucchini (about 12 oz / 340 g), grated or cut into thin ribbons
05 -
Kosher salt and black pepper
06 -
2 large eggs, at room temperature
07 -
3/4 cup (75 g) freshly grated parmesan cheese
08 -
1/4 cup (25 g) grated pecorino Romano
09 -
1/4 cup chopped fresh basil, plus more for serving
10 -
1 tablespoon fresh thyme leaves
11 -
2 teaspoons finely grated lemon zest, plus more for serving
12 -
1/4 teaspoon red pepper flakes, optional
13 -
12 oz (340 g) spaghetti or bucatini
14 -
1 cup reserved pasta water, as needed
15 -
8 oz (225 g) burrata, at room temperature
# Instructions:
01 -
Heat the oven to 400 F. Line a baking sheet with parchment paper, spread the prosciutto and smashed garlic on it, drizzle with olive oil, and bake for 8-10 minutes until the prosciutto is crisp. Let cool, then crumble the prosciutto and finely chop the roasted garlic.
02 -
Place the grated zucchini in a colander and toss with a small pinch of salt. Let it sit while you make the sauce base and cook the pasta.
03 -
In a large heatproof serving bowl, whisk the eggs, parmesan, pecorino, basil, thyme, lemon zest, red pepper flakes, black pepper, and chopped roasted garlic until thick and well combined.
04 -
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then reserve 1 cup of the cooking water.
05 -
Drain the hot pasta directly over the zucchini in the colander. Shake once or twice, but do not rinse, so the zucchini warms and softens.
06 -
Immediately add the hot pasta and zucchini to the egg mixture off the heat. Toss quickly with tongs, adding reserved pasta water a little at a time, until the sauce is glossy and creamy.
07 -
Divide into bowls. Top with torn burrata, crispy prosciutto, extra basil, black pepper, and a little lemon zest. Serve right away.
# Good to know:
01 -
Best served immediately after tossing while the sauce is loose and glossy.
02 -
Use room-temperature eggs and burrata for the smoothest finish.
03 -
The sauce thickens as it sits, so keep extra pasta water nearby.