Creamy Zucchini Mozzarella Pasta — Carbonara di Zucchine e Mozzarella
An Italian-style spaghetti carbonara built around pan-fried zucchini ribbons and torn mozzarella in place of guanciale, finished with egg yolks, parmigiano, and black pepper for the silky meatless take on the Roman pasta classic.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g zucchini into thin ribbons with a peeler. Whisk 4 egg yolks, 60g grated parmigiano, and 1 tsp coarse black pepper in a heatproof bowl until thick and pale. Slice 4 garlic cloves. Tear 120g mozzarella into small pieces. Chop 2 tbsp parsley.
Boil
Bring a pot of salted water to a rolling boil. Cook 200g spaghetti for 8 minutes until al dente. Reserve 200ml pasta water before draining.
Saute
Heat 6 tbsp olive oil in a wide pan over medium-high heat for 1 minute. Add garlic, cook 60 seconds until pale gold. Add zucchini ribbons, toss 5 minutes until tender and lightly golden, season with 0.5 tsp salt and 0.5 tsp black pepper.
Build
Add torn mozzarella to the zucchini pan, toss 30 seconds until softened but not fully melted. Reduce heat to low. Add drained spaghetti, toss 30 seconds to coat in oil and combine.
Finish
Remove pan from heat. Pour egg-parmigiano mixture over pasta and toss vigorously for 60 seconds, adding 4 to 5 tbsp pasta water gradually, until silky and glossy without scrambling.
Plate
Transfer to 2 warm wide bowls. Scatter 10g finishing parmigiano, 0.5 tsp coarse pepper, and parsley over each portion. Serve immediately while silky.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.