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.
Ingredients
Scale
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
Instructions
- 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.
- Salt zucchini in a colander, allowing moisture to release while preparing other ingredients.
- 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.
- 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.
- 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.
- 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