Creamy Zucchini Carbonara with Crunchy Bacon
This delectable Creamy Zucchini Carbonara takes inspiration from Jamie Oliver's renowned recipe and brings a twist to a classic favorite. Using fresh green and yellow squash from your garden, this dish combines al dente pasta with a rich and creamy sauce of egg yolks and Parmesan, all elevated by the smoky flavor of crispy pancetta or bacon. The tender zucchini pieces add a lovely texture and a subtle sweetness, making this a perfect meal any night of the week. It's an indulgent yet comforting dish that feels rich and filling without being too heavy. After trying this recipe, you'll want to experiment with different pasta shapes, and don't forget to adjust the oil and fats to suit your palate. Your family and friends will be asking for seconds!
6
Servings
417
Calories
10
Ingredients
Ingredients
salt
1 tsp (to taste)
ground pepper
2 tsp (to taste)
zucchini
6 medium (sliced at an angle)
penne
1 lb (or pasta of choice)
egg yolks
4 large
heavy cream
1/2 cup
Parmesan cheese
1 cup (grated, divided)
olive oil
2 tbsp
pancetta or bacon
12 slices (thick slices, cut into chunky pieces)
fresh thyme
2 tsp (leaves picked and chopped)
Instructions
1
Start by bringing a large pot of salted water to a boil.
2
While waiting for the water, slice the zucchini at a diagonal into pieces that match the size and shape of your pasta.
3
In a separate bowl, whisk together the egg yolks, heavy cream, and half of the Parmesan cheese until fully combined. Season with a pinch of salt and ground black pepper, then set aside.
4
In a large frying pan (ideally around 14 inches), heat a splash of olive oil over medium heat and add the pancetta or bacon. Cook until it becomes dark brown and crispy, releasing its delicious flavor.
5
Once the water is boiling, add the penne and cook according to package instructions until al dente.
6
Add the sliced zucchini and two generous pinches of black pepper to the skillet with the bacon, stirring everything together to coat the zucchini in the tasty bacon oil. Add the thyme leaves and continue to fry until the zucchini is lightly golden and slightly soft, about 4-5 minutes.
7
When the pasta is cooked, drain it but reserve about a cup of the pasta cooking water. Transfer the drained pasta directly into the pan with the zucchini and bacon mixture, removing it from heat.
8
Quickly pour in a ladle of reserved cooking water followed by the creamy egg mixture. Stir everything together vigorously but gently to prevent scrambling the eggs. Adjust the consistency with more reserved water if necessary, aiming for a silky sauce.
9
As you mix, sprinkle in the remaining Parmesan and taste for seasoning, adding more salt or pepper as desired.
Nutrition Information
24g
Fat
37g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Zucchini Carbonara with Crunchy Bacon?
This dish is a twist on a classic Italian favorite that combines al dente pasta with a rich sauce made of egg yolks, Parmesan, and heavy cream, featuring tender garden zucchini and crispy bacon.
Who inspired this Creamy Zucchini Carbonara recipe?
This recipe takes inspiration from the renowned carbonara version created by Jamie Oliver.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What type of pasta should I use?
The recipe calls for 1 lb of penne, but you can use any pasta shape of your choice.
How should the zucchini be sliced?
The zucchini should be sliced at a diagonal into pieces that match the size and shape of your chosen pasta.
Can I use yellow squash instead of green zucchini?
Yes, you can use fresh green and yellow squash from your garden for this recipe.
What ingredients make the sauce creamy?
The sauce is made using 4 large egg yolks, 1/2 cup of heavy cream, and 1 cup of grated Parmesan cheese.
What is the recommended meat for this carbonara?
The recipe recommends using 12 thick slices of pancetta or bacon, cut into chunky pieces.
How do I prevent the eggs from scrambling when making the sauce?
Remove the pan from the heat before adding the egg mixture and stir everything together vigorously but gently.
Why is pasta cooking water reserved?
The reserved pasta water is used to adjust the consistency of the sauce, helping it become silky and smooth.
What fresh herb is used in this recipe?
The recipe uses 2 teaspoons of fresh thyme leaves, picked and chopped.
How long should I fry the zucchini?
Fry the zucchini in the skillet for about 4-5 minutes until it is lightly golden and slightly soft.
What is the calorie count per serving?
Each serving contains approximately 417 calories.
How much fat is in one serving?
There are 24 grams of fat per serving.
What is the protein content of this dish?
Each serving provides 13 grams of protein.
How many carbohydrates are in each serving?
There are 37 grams of carbohydrates per serving.
What size frying pan is ideal for this recipe?
A large frying pan, ideally around 14 inches, is recommended for cooking the ingredients.
How should the bacon be cooked?
Cook the bacon in olive oil over medium heat until it becomes dark brown and crispy.
How many egg yolks are needed?
The recipe requires 4 large egg yolks.
Is this recipe considered a quick weeknight meal?
Yes, it is described as a perfect meal for any night of the week because it is comforting and easy to prepare.
When should the Parmesan cheese be added?
Half of the Parmesan is whisked into the cream and egg yolks, while the remaining half is sprinkled in while mixing the pasta and sauce.
Does this recipe use olive oil?
Yes, it uses 2 tablespoons of olive oil to fry the bacon and zucchini.
Is this carbonara recipe vegetarian?
While tagged with vegetarian, the recipe includes bacon or pancetta. It can be made vegetarian by omitting the meat.
How much black pepper is used?
The recipe calls for 2 teaspoons of ground pepper, added at different stages of cooking.
Should the zucchini be peeled?
No, the recipe suggests slicing the zucchini at an angle, keeping the skin on for texture and color.
What consistency should the final sauce have?
The goal is to achieve a silky sauce by adjusting with reserved pasta water as needed.
Can I adjust the oil and fats in the recipe?
Yes, you are encouraged to adjust the oil and fats to suit your individual palate.
What is the primary vegetable in this dish?
The primary vegetable used is zucchini (medium size), requiring 6 in total.
Do I need to salt the pasta water?
Yes, start by bringing a large pot of salted water to a boil before cooking the pasta.
Can I use whole eggs instead of just yolks?
The recipe specifically asks for 4 large egg yolks to ensure a rich and traditional carbonara texture.