Spaghetti alla Carbonara with Zucchini

Spaghetti alla Carbonara with Zucchini


Makes 4 to 6 servings.

  • 5 tablespoons extra-virgin olive oil
  • 1 garlic clove, peeled
  • 1 lb medium zucchini, trimmed, cut into 1/4-inch thick rounds (about 3 and 1/2 cups)
  • 2 large eggs, room temperature
  • 3/4 cup freshly grated Parmigiano cheese (about 2 and 1/2 ounces)
  • 12 ounces spaghetti
  • 6 large fresh basil leaves, torn into pieces, divided


Heat olive oil in heavy large skillet over medium heat.

Add garlic and saute until pale golden, about 1 minute.

Add zucchini and saute until beginning to color, about 15 minutes.

Remove from heat; discard garlic.

Meanwhile, whisk eggs and Parmigiano cheese in large bowl to blend.

Cook pasta in large pot of boiling salted water until ‘al dente’, stirring occasionally.

Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

Add zucchini mixture and half of basil to pasta; stir gently to blend.

Season to taste with salt and pepper.

Sprinkle with remaining basil and serve.

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