Description
Creamy grilled zucchini carbonara made with spaghetti, crispy pancetta, charred zucchini, eggs, and parmesan cheese.
Ingredients
Scale
- 12 ounces spaghetti
- 2 medium zucchini, sliced lengthwise
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 2 large eggs
- 2 egg yolks
- 1 cup grated parmesan cheese
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
- 2 cloves garlic, minced
Instructions
- Brush zucchini with olive oil and grill 3 to 4 minutes per side. Slice into strips.
- Cook spaghetti until al dente and reserve pasta water.
- Cook pancetta until crispy and add garlic briefly.
- Whisk eggs, yolks, parmesan, pepper, and salt.
- Toss hot pasta with pancetta and egg mixture, adding pasta water to create sauce.
- Fold in grilled zucchini and serve immediately.
Notes
- Toss sauce off heat to prevent scrambling eggs.
- Reserve pasta water for silky texture.
- Best served fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg
Keywords: grilled zucchini carbonara, zucchini pasta carbonara, smoky zucchini spaghetti, summer carbonara recipe