Zucchini Carbonara Spaghetti (Creamy Italian Pasta with Zucchini)
Let me introduce you to my vegetarian version of carbonara, a nod to sunny Italy! The melting zucchinis bring a natural sweetness that pairs perfectly with the richness of eggs and parmesan. This dish pays homage to Italian tradition while adding a touch of lightness. Each bite of these creamy spaghetti will transport you directly under a Tuscan sky, where simple and authentic flavors reign. It's a comforting recipe, perfect for a quick dinner with friends or family, proving that you can enjoy a meatless meal. So, put on your apron and let the scents of Italy guide you!
Ingredients
- spaghetti400 g
- zucchinis2 medium
- eggs3
- grated parmesan80 g
- garlic2 cloves
- olive oil3 tbsp
- saltto taste
- black pepperto taste
- fresh basila few leaves
Instructions
- 1
Cut the zucchinis into thin slices or cubes, and mince the garlic.
- 2
Heat the olive oil in a skillet, sauté the garlic until golden, then add the zucchinis. Season with salt and pepper and cook for 8-10 minutes until tender and lightly browned.
- 3
Meanwhile, cook the spaghetti al dente in a large pot of salted boiling water.
- 4
In a bowl, beat the eggs with the grated parmesan and some pepper.
- 5
Drain the pasta, reserving a ladle of cooking water. Add the pasta to the skillet with the zucchinis, remove from heat, and stir in the egg-parmesan mixture quickly. Add a little cooking water to achieve a creamy sauce.
- 6
Serve immediately, garnished with fresh basil and extra parmesan.
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