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Zucchini Carbonara

Zucchini Carbonara
Zucchini Carbonara

Zucchini Carbonara (completely made up dish), a combination of Pasta Naredano and Carbonara flavors.

This recipe serves 4 people.


400g spaghetti

2 medium zucchinis (sliced)

200g turkey bacon (diced)

4 large eggs

100g grated Parmesan cheese

2 cloves of garlic (minced)

2 tablespoons olive oil

2 lemons (zest and juice)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)


  1. In a large skillet, heat the olive oil over medium heat. Add the turkey bacon and cook until crispy and golden brown. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

  2. In another skillet, shallow fry the zucchini.

  3. In a separate bowl, whisk together the eggs and grated Parmesan cheese until well combined.

  4. Cook the spaghetti according to the package instructions until al dente (reserve some of the cooking water). Drizzle with the lemon juice.

  5. Remove the skillet from heat and add the cooked spaghetti to the zucchini and bacon mixture. Toss well to combine.

  6. Pour the egg and Parmesan mixture over the spaghetti and quickly stir to coat the pasta evenly. The residual heat will cook the eggs, creating a creamy sauce.

  7. If the mixture seems too dry, you can add a small amount of pasta cooking water to loosen the sauce.

  8. Season with additional salt and pepper if needed.

  9. 10. Divide the zucchini carbonara among serving plates, garnish with chopped parsley, and serve immediately.



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