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Zucchini Carbonara for Two(Vegetarian)

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“I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in lots of boiling salted water for 6 minutes.
  2. Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.
  3. Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.
  4. Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.
  5. Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.
  6. Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!

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