Zucchini carbonara

Jill Dupleix
Zucchini Carbonara.
Zucchini Carbonara. Photo: Quentin Jones

A seasonal twist on everybody's favourite pasta alla carbonara, using zucchini instead of bacon. The principle remains the same: the heat of the freshly drained pasta cooks the eggs and cheese into a creamy sauce.


200g fine egg tagliatelle or penne

2 zucchini

3 fresh egg yolks

3 tbsp parmesan, grated

1 tbsp lemon zest, grated

1/2 tsp sea salt

Black pepper, coarsely ground

2 tbsp flat-leaf parsley


Cook the pasta in plenty of boiling, salted water until almost cooked, probably about 6 minutes. Trim the zucchini and cut lengthwise into thick slices, then into small dice.

Add the zucchini to the pasta water for the final 2 mins of cooking time.

Beat the egg yolks in a heatproof bowl. Beat in the cheese, lemon zest and sea salt until creamy.

Drain the pasta and zucchini and immediately add to the egg mixture, tossing quickly until well-coated.

To serve, season with pepper and serve on two warmed dinner plates or pasta bowls. Scatter with parsley leaves.