The Creamiest Zucchini Carbonara with Crispy Prosciutto Recipe

Creamy pasta nights just got a delightful summer twist with zucchini carbonara with crispy prosciutto and burrata.

Fresh zucchini adds a light, garden-fresh dimension to this classic Italian favorite.

crispy prosciutto brings salty, crunchy notes that dance perfectly against the silky sauce.

Tender ribbons of pasta wind through a luscious blend of eggs and cheese, creating a luxurious texture.

burrata crowns this dish with its rich, pillowy creaminess that melts into every bite.

Each forkful promises a harmony of textures and flavors that elevate this carbonara from simple to spectacular.

Prepare to savor an elegant dinner that celebrates seasonal ingredients and Italian culinary magic.

Why Zucchini Carbonara With Prosciutto Is a Showstopper

• Minimal steps transform zucchini carbonara into a delightful meal with professional-level results, making home cooking feel like a gourmet experience.
• Roasted garlic, crispy prosciutto, and fresh herbs elevate this classic carbonara, creating a sophisticated taste profile that surprises and delights.
• Easily prepared in under 30 minutes, this recipe delivers restaurant-quality dinner without complicated techniques or extensive ingredients.
• Flexible recipe allows easy modifications for vegetarians, spice lovers, or cheese enthusiasts by adjusting herbs, proteins, and seasonings.

What Goes Into Zucchini Carbonara With Burrata

• Zucchini: A fresh vegetable that adds lightness and moisture to the carbonara.
• Spaghetti: The classic pasta that serves as the base of this creamy dish.
• Eggs: The key ingredient that creates the rich and silky carbonara sauce.

• Parmesan Cheese, Pecorino Cheese: Hard Italian cheeses that provide a sharp and salty flavor to the sauce.
• Burrata: A creamy Italian cheese that adds luxurious texture and richness to the final dish.

• Prosciutto: A thin, crispy Italian cured ham that adds a salty and crunchy element to the pasta.
• Garlic, Basil, Thyme: Aromatic herbs and spices that boost the overall flavor profile of the carbonara.
• Chili Flakes, Lemon Zest, Salt, Pepper: Seasonings that provide depth and brightness to the dish.

• Olive Oil: Used to roast the garlic and prosciutto, adding a subtle richness.

Kitchen Tools to Create Luscious Carbonara

• Large baking sheet: For roasting prosciutto and garlic evenly.
• Parchment paper: Prevents sticking and ensures easy cleanup.
• Colander: Helps salt and drain zucchini to remove excess moisture.
• Large serving bowl: Perfect for whisking eggs and cheese mixture.
• Whisk: Essential for blending eggs and cheese smoothly.
• Large pot: Needed to boil spaghetti with plenty of space.
• Tongs or pasta spoon: Useful for transferring and mixing pasta.
• Sharp knife: For zesting lemon and chopping herbs.
• Cutting board: Provides a clean surface for preparing ingredients.

Zucchini Carbonara: Your Step-by-Step Guide

Step 1: Transform Prosciutto and Garlic into Crispy Delights

Crank up the oven to 400F (200C).

Cover a baking sheet with parchment paper and spread prosciutto in a single layer.

Drizzle olive oil over garlic and prosciutto.

Bake for 8-10 minutes until prosciutto turns golden and crisp, and garlic becomes wonderfully roasted.

Step 2: Prepare Zucchini for Magic

Sprinkle a tiny pinch of salt over zucchini in a colander.

Let it sit and release excess moisture.

Step 3: Craft the Flavor-Packed Egg and Cheese Blend

In a spacious serving bowl, whisk together eggs, parmesan, pecorino, roasted garlic, basil, thyme, chili flakes, lemon zest, salt, and pepper until smooth and well-combined.

Step 4: Cook Spaghetti to Perfection

Bring a large pot of salted water to a rolling boil.

Cook spaghetti until it reaches al dente texture.

Scoop out a cup of pasta water before draining.

Pour pasta directly over zucchini to warm it gently.

Step 5: Create Creamy Carbonara Harmony

Quickly toss hot spaghetti into the egg and cheese mixture.

Stir rapidly to prevent egg scrambling.

Keep mixing until the eggs transform into a silky, luxurious sauce.

Use reserved pasta water to adjust consistency.

Season with additional salt and pepper to taste.

Step 6: Plate and Garnish with Flair

Serve pasta crowned with torn burrata, scattered crispy prosciutto, and a sprinkle of fresh herbs.

Savor every delicious bite!

Carbonara Tips for Creamy, Crisp Perfection

• Pat zucchini dry with paper towels to remove excess moisture, preventing watery sauce and ensuring better texture.
• Mix hot pasta with egg mixture quickly and carefully to create silky sauce without scrambling eggs, using reserved pasta water to help temper.
• Crumble prosciutto chips over pasta just before serving to maintain maximum crunchiness and prevent soggy texture.
• Chop herbs right before adding to preserve vibrant flavor and aromatic qualities, enhancing overall dish complexity.
• Grate parmesan and pecorino freshly for optimal melting and more intense flavor profile, creating a richer carbonara experience.

Carbonara Recipe Twists to Make It Yours

• Vegetarian Zucchini Carbonara
• Gluten-Free Zucchini Noodle Carbonara: Swap traditional spaghetti with zucchini noodles or gluten-free pasta, maintaining the creamy egg sauce and crispy topping.
• Low-Carb Mediterranean Carbonara: Use spiralized zucchini noodles, substitute pecorino with feta cheese, and add roasted cherry tomatoes for extra Mediterranean flavor.
• Vegan Zucchini Carbonara Alternative

Inspired Ways to Serve Zucchini Carbonara

• Rustic Italian Dinner Night: Pair this zucchini carbonara with a crisp white wine like Pinot Grigio to complement the creamy sauce and salty prosciutto.
• Mediterranean Salad Companion: Serve a light arugula salad with lemon vinaigrette and shaved parmesan on the side to balance the rich pasta.
• Bread Pairing Perfection: Toast crusty sourdough or ciabatta bread and drizzle with olive oil to soak up the delicious carbonara sauce and add extra texture.
• Weekend Brunch Twist: Transform this dish into a morning meal by topping with a soft poached egg and fresh chives for an elegant breakfast experience.

Storage & Reheating for Carbonara Leftovers

• Store leftover zucchini carbonara in an airtight container in the refrigerator for up to 2-3 days. Keep the burrata separate to maintain its freshness.
• Gently warm the pasta in a skillet over low heat, adding a splash of reserved pasta water to restore creamy texture. Stir continuously to prevent egg scrambling.
• Reheat in short 30-second intervals, stirring between each interval. Add a little pasta water or olive oil to prevent drying out and maintain sauce consistency.
• Do not freeze this dish, as the delicate egg-based sauce and fresh burrata will separate and lose their original creamy texture and quality.

FAQs

• Can I make this dish vegetarian?

Yes, replace prosciutto with crispy shiitake mushrooms or tempeh bacon. Use vegetarian parmesan to maintain the authentic flavor profile.

• Is zucchini supposed to be cooked or raw in this recipe?

The zucchini is kept raw and gently warmed by the hot pasta, which helps retain its fresh texture and nutrients without becoming mushy.

• What kind of pasta works best for carbonara?

Spaghetti is traditional, but you can also use bucatini, linguine, or fettuccine. Choose pasta with good sauce-holding capabilities.

• How do I prevent the eggs from scrambling when making carbonara?

Remove the pasta pot from heat before mixing eggs, toss quickly and continuously, and use hot pasta to gently cook the eggs while creating a silky sauce.

Zucchini Carbonara with Crispy Prosciutto and Burrata Recipe

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4.9 from 15 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Creamy zucchini carbonara with crispy prosciutto and burrata combines Italian pasta traditions with summer garden freshness. Silky noodles draped in rich sauce and topped with salty prosciutto will delight you at first bite.

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Ingredients

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Proteins:

• 3 ounces (85 grams) prosciutto, torn
• 2 large eggs, at room temperature
• 8 ounces (227 grams) burrata or ricotta, at room temperature

Vegetables and Herbs:

• 2 zucchini or yellow summer squash, grated or cut into thin strands
• 4 cloves garlic, smashed
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh thyme leaves
• 2 teaspoons lemon zest

Cheese and Seasonings:

• 3/4 cup freshly grated parmesan cheese
• 1/4 cup grated pecorino cheese
• 3/4 pound (340 grams) spaghetti
• Olive oil, for drizzling
• Kosher salt, to taste
• Black pepper, to taste
• Chili flakes, to taste

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Instructions

1. Preheat oven to 400F (200C). Spread prosciutto evenly on a parchment-lined baking sheet, tossing garlic with olive oil. Roast for 8-10 minutes until prosciutto turns crisp and garlic becomes golden.
2. Salt zucchini in a colander, allowing moisture to release while preparing other ingredients.
3. Whisk eggs in a large serving bowl, incorporating parmesan, pecorino, roasted garlic, herbs, chili flakes, lemon zest, salt, and pepper until smooth and well-combined.
4. Boil salted water and cook spaghetti until perfectly al dente. Capture 1 cup pasta water before draining. Pour hot pasta directly over prepared zucchini to gently warm.
5. Transfer hot spaghetti into egg mixture, rapidly stirring to create a silky sauce. Use reserved pasta water to adjust sauce consistency, ensuring eggs transform into a creamy coating without scrambling.
6. Plate pasta and generously top with torn burrata, crumbled crispy prosciutto, and fresh herb garnish. Serve immediately for optimal texture and temperature.

Notes

• Drain zucchini thoroughly to prevent watery sauce by letting it sit with salt for 15-20 minutes, then pat dry with paper towels.
• Use room temperature eggs to create smoother, silkier carbonara sauce and prevent unexpected scrambling.
• Temper eggs carefully by slowly adding hot pasta water while whisking to create creamy texture without curdling.
• Swap ingredients for dietary needs: use gluten-free pasta, turkey prosciutto for lower fat, or nutritional yeast for dairy-free cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 590
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 210 mg