Zucchini Carbonara with Crispy Prosciutto and Burrata (Print Version)
# Ingredients:
01 -
3 ounces prosciutto, torn
02 -
4 cloves garlic, smashed
03 -
Olive oil, for drizzling
04 -
2 zucchini or yellow summer squash, grated or cut into thin strands
05 -
2 large eggs, at room temperature
06 -
3/4 cup freshly grated parmesan cheese
07 -
1/4 cup grated pecorino cheese
08 -
1/4 cup fresh basil, chopped
09 -
2 tablespoons fresh thyme leaves
10 -
2 teaspoons lemon zest
11 -
Chili flakes, to taste
12 -
3/4 pound spaghetti
13 -
Kosher salt, to taste
14 -
Black pepper, to taste
15 -
8 ounces burrata or ricotta, at room temperature
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange prosciutto in an even layer. Add the garlic and toss with olive oil. Bake for 8-10 minutes or until the prosciutto is crisp and the garlic is roasted.
02 -
Place the zucchini in a colander and toss with a small pinch of salt. Set aside.
03 -
In a large serving bowl, whisk together the eggs, parmesan, pecorino, roasted garlic, basil, thyme, chili flakes, lemon zest, salt, and pepper.
04 -
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Before draining, reserve about 1 cup of pasta water. Drain the pasta directly over the zucchini to heat it.
05 -
Immediately add the hot spaghetti to the egg and cheese mixture, tossing quickly to avoid scrambling the eggs. Stir until the eggs thicken to create a creamy sauce. Adjust the consistency with reserved pasta water as needed. Season with salt and pepper.
06 -
Serve the pasta topped with freshly torn burrata, crispy prosciutto, and additional fresh herbs. Enjoy!
# Notes:
01 -
To avoid scrambling the eggs, ensure that the pasta is hot but not too hot immediately after draining.