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Zucchini Carbonara

Zucchini Carbonara

Is it possible to get a vegetarian carbonara that’s still meaty and rich? Yes—with the added benefit of garden freshness. OR Zucchini carbonara delivers on the vegetable's ability to straddle a “wonderful line between meaty and rich, yet still light and fresh."

By Rose HattabaughJune 22, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

Classic pasta carbonara is made with eggs, cured pork and cheese. We learned this fantastic vegetarian riff from Roman home cook Claudia Rinaldi. The guanciale or pancetta traditionally used is replaced by garlicky, golden-brown zucchini that itself brings a meatiness to the dish. The squash is sautéed and the pasta boiled, then the two are tossed with a mixture of umami-packed Parmesan, tangy pecorino Romano, rich eggs and starchy pasta cooking water. The resulting sauce is silky-smooth and creamy, yet light. We added lemon zest to the mix, which brings fresh, zingy notes, as well as red pepper flakes for subtle heat.

Tip

Don’t add the egg-cheese mixture until the pot is off the heat. This will prevent the eggs from overcooking and ensure that the sauce’s texture is velvety smooth.

Ingredients
  • 1

    large egg plus 1 large egg yolk

  • 1

    ounce pecorino Romano cheese, finely grated (½ cup), plus more to serve

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

  • 1

    tablespoon grated lemon zest

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    large garlic cloves, smashed and peeled

  • 1 ½

    pounds small to medium zucchini, trimmed and sliced into ¼-inch rounds

  • ¼-1/2

    teaspoon red pepper flakes

  • 1

    pound rigatoni, mezzi rigatoni or ziti

Step 1

In a small bowl, whisk together the whole egg plus yolk, both cheeses, the lemon zest and ½ teaspoon black pepper; set aside. In a 12-inch nonstick skillet over medium, combine 1½ tablespoons of the oil and the garlic. Cook, stirring occasionally, until the garlic is lightly browned, 2 to 3 minutes. Remove and discard the garlic, then add half the zucchini in an even layer and sprinkle lightly with salt. Cook, without stirring, until golden brown on the bottoms, 3 to 4 minutes.

Step 2

Stir the zucchini, flipping the slices, then redistribute in an even layer. Cook until golden brown on the second sides, another 3 to 4 minutes. Transfer to a plate. Add the remaining 1½ tablespoons oil to the skillet, then cook the remaining zucchini in the same way. Off heat, add the first batch of zucchini to second in the skillet. Stir in the pepper flakes and set aside.

Step 3

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain. Return the pasta to the pot, then add ½ cup of the reserved pasta water and the zucchini. Cook over medium-high, stirring, until heated through, about 1 minute.

Step 4

Off heat, add the egg mixture; stir until the sauce thickens slightly and clings to the pasta and zucchini, 2 to 3 minutes. If needed, add reserved pasta water 1 tablespoon at a time to adjust the consistency. Taste and season with salt and black pepper. Serve sprinkled with additional black pepper and cheeses.

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