Vegetarian Carbonara with Zucchini, a vegetarian take on the classic Roman Carbonara for a light and flavorful recipe that can be used for those Fridays during Lent.
- 300–350 g zucchini
- 3–4 Tbsp e.v.o. oil
- 1 clove garlic, lightly smashed
- pinch of dried (or fresh if you have) “mentuccia“, a type of mint (optional)
- 2 eggs + 1 egg yolk
- 30 g grated Parmigiano (or Pecorino for a bolder flavor)
- 300 g spaghetti
- additional Parmigiano and black pepper for serving (optional)
- Wash and cut the zucchini into cubes (or matchsticks, if you prefer).
- In a saute pan, add 3-4 tablespoons of oil and the lightly smashed garlic. Let the garlic become a little golden, then add the chopped zucchini.
- Halfway through cooking add salt and mint (if using), and cook for about 10 minutes over low heat. Remove the garlic.
- In a bowl, break the eggs and add the Parmigiano (or Pecorino), salt, and a generous amount of freshly ground black pepper. Beat the egg mixture vigorously and set aside.
- Cook the spaghetti in plenty of salted water and drain when al dente, leaving some of the pasta water aside.
- Add the pasta to the pan with the sauteed zucchini and add the egg mixture. Mix on the lowest heat possible just until you get a creamy consistency (don’t overcook or you’ll have scrambled eggs). Add pasta water if needed.
- Serve warm with additional Parmigiano (or Pecorino) or black pepper (optional).
The cooking time does not include the cooking of the pasta (which could be also done while cooking the zucchini).