Recipes

Spaghetti Carbonara with Zucchini

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients

Base Ingredients

  • 13 oz spaghetti
  • 4 eggs
  • 1 cup grated Parmesan
  • 1 tsp black pepper
  • 4 cloves garlic, minced
  • 1/2 cup reserved pasta water (or more as needed)

Protein Options

  • For meat eater: 4 oz pancetta or bacon, diced
  • For vegetarian: 1/2 cup zucchini, sliced into thin half-moons or small cubes

Instructions

Main Dish

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta is cooking, whisk together eggs, grated Parmesan, and black pepper in a bowl. Set aside.
  3. For meat option: In a large skillet, cook pancetta or bacon over medium heat until crisp, about 5-7 minutes.
  4. For vegetarian option: Follow the zucchini sautéing instructions below.
  5. Add minced garlic to the pan with either the meat or zucchini and cook for 30 seconds until fragrant.
  6. Add drained pasta to the skillet and toss to combine.
  7. Remove skillet from heat. Working quickly, pour in the egg and cheese mixture, stirring constantly to coat the pasta. The residual heat will cook the eggs into a creamy sauce.
  8. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
  9. Serve immediately with extra grated Parmesan and freshly ground black pepper.

How to Sauté Zucchini (for Vegetarian Option)

Ingredients

  • 1/2 cup zucchini, sliced into thin half-moons or small cubes
  • 2 tsp olive oil or butter
  • Pinch of salt
  • Optional: pinch of black pepper or Italian seasoning

Instructions

  1. Prep the Zucchini:

    • Wash and dry the zucchini.
    • Slice into thin half-moons or dice into small cubes (smaller pieces cook faster and distribute well in pasta).

  2. Heat the Pan:

    • Place a nonstick skillet over medium heat.
    • Add 1 tsp olive oil or butter and let it warm until shimmering.

  3. Cook the Zucchini:

    • Add the zucchini in a single layer.
    • Sauté for about 4–5 minutes, stirring occasionally, until lightly golden and tender.
    • Sprinkle in a bit of salt, pepper, or garlic powder for extra flavor.

  4. Drain if Needed:

    • If the zucchini releases too much water, raise the heat slightly to help it evaporate.

  5. Use Immediately:

    • Once golden and soft (but not mushy), proceed with the carbonara recipe from step 5.

Tips

  • Work quickly when adding the egg mixture to prevent scrambling.
  • For extra flavor, add a pinch of red pepper flakes or fresh herbs like parsley or basil.
  • The dish can be made with both protein options simultaneously by using two separate pans for the meat and vegetable preparations, then combining with the pasta at the end.