Homemade Zucchini Carbonara with Crispy Bacon Recipe
A delicious and creamy homemade zucchini carbonara featuring crispy thick-cut bacon, perfectly cooked squared spaghetti, and a smooth sauce made from eggs and freshly grated Parmesan and Pecorino Romano cheeses. This recipe incorporates fresh julienned zucchini for a healthy twist, blending classic Italian flavors with a light vegetable addition for a balanced and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta and Vegetables
- 8 oz (225 g) squared spaghetti (e.g., Rummo brand No. 221)
- 2 medium zucchini, julienned with a hand-peeler
Protein and Dairy
- 4 oz (85 g) thick-cut bacon (e.g., True Story Heritage Breed)
- 1 large whole egg
- 2 large egg yolks
- 1/3 cup (40 g) freshly grated Parmesan cheese
- 1/3 cup (40 g) freshly grated Pecorino Romano cheese
Other Ingredients
- 1 tsp olive oil
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp chopped chives, plus more to garnish
Instructions
- Cook the pasta. Bring a medium-sized pot of salted water to a boil. Cook the squared spaghetti according to the package instructions without draining the water. Reserve 1 cup of the pasta cooking water to use later in the sauce emulsification.
- Prepare the bacon. Cut the thick-cut bacon into bite-sized pieces about 1/4-inch thick. Heat the olive oil in a large, high-sided sauté pan or enamel braiser over medium heat. Add the bacon and sauté for 5-10 minutes until golden and crispy. Remove the bacon with a slotted spoon onto paper towels, then pour the bacon drippings into a large mixing bowl. Let the drippings cool for about 5 minutes.
- Make the carbonara sauce base. To the bowl with cooled bacon drippings, add the whole egg, egg yolks, and freshly grated Parmesan and Pecorino Romano cheeses. Mix well until a smooth, creamy paste forms. Season with a few grinds of black pepper.
- Combine pasta and sauce. Using tongs, transfer the cooked pasta directly from the pot into the egg and cheese mixture, allowing some of the starchy cooking water to cling to the pasta. Toss immediately to coat the pasta evenly with the sauce, working quickly to avoid scrambling the eggs.
- Add the zucchini. Add the julienned zucchini in handfuls to the pasta mixture, tossing vigorously to coat. The residual heat will slightly wilt the zucchini and release moisture, helping to create a creamy texture.
- Finish the sauce. Transfer the entire mixture back into the braiser pot off heat. Continue tossing the pasta and zucchini to thicken the sauce. If the sauce is too thick, add reserved pasta cooking water one tablespoon at a time until the sauce reaches a creamy but not runny consistency.
- Season and add bacon. Taste the carbonara and adjust seasoning with salt and black pepper as needed. Fold in the crispy bacon pieces and chopped chives.
- Serve. Portion the zucchini carbonara onto warm plates. Garnish with extra black pepper and chives. Serve immediately to enjoy the creamy texture and fresh flavors at their best.
Notes
- Reserve pasta cooking water to adjust the sauce consistency as needed; it helps emulsify the sauce and make it creamy.
- Work quickly when combining hot pasta with eggs to prevent the eggs from scrambling.
- The zucchini adds a fresh, light texture and flavor, but do not overcook it to keep some bite.
- Use high-quality cheeses and fresh eggs for the best flavor in your carbonara sauce.
- Keep the pan off the heat when tossing to avoid curdling the egg mixture.
