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These Carbonara zucchini noodles are coated in a sauce as smooth and creamy as the authentic recipe, with crispy Guanciale and freshly ground black pepper. Believe me, this super-easy-to-prepare, tasty dish is sure to delight everyone!
No doubt, this is a delicious take on a classic Italian dish!
💙Why you'll love them
- Absolutely delicious - with their smooth, creamy sauce, crispy Guanciale and melt-in-your-mouth zucchini noodles, you're sure to want more!
- Extremely easy to make - with all my tips and tricks, believe me, they're foolproof!
- Endlessly versatile - and yes, zucchini noodles can replace pasta in summer, for lighter recipes! I'll give you a few ideas below.
Table des matières
😉If you love zucchini noodles...
🧀Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these Carbonara zucchini noodles.
- Zucchini - in season from May to October, so make the most of it!
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Guanciale - this is the Italian charcuterie traditionally used in Carbonara, but if you can't find any, use pancetta or lardons, we won't tell anyone!
- Pecorino Romano and Parmiggiano Reggiano - I really recommend buying it in blocks and grating it yourself, it's so much better and will melt so much better in the pan!
✨How to make the best Carbonara zucchini noodles?
Recipe details and quantities are in the recipe card below.
- Wash your zucchini under running water, then use a vegetable peeler to slice into thin strips. Place them in a frying pan over medium heat with a drizzle of olive oil, and cook for around ten minutes, stirring often.
- Meanwhile, beat 2 egg yolks with salt, pepper, freshly grated Pecorino Romano and Parmiggiano Reggiano in a bowl. Set aside.
- Set the cooked zucchinis aside on a plate, cut the Guanciale into coarse strips and cook in a frying pan until golden brown.
- Mix the boiling water and cornstarch in a small cup.
- Turn your Guanciale pan down to low-medium heat, then add the zucchinis, egg yolk mixture, water and cornstarch and mix well. Leave to cook for a few minutes, stirring constantly as the sauce rapidly thickens.
- Serve in a large dish, sprinkle with fresh basil, grate a little more cheese and add the last egg yolk on top. Enjoy!
👩🏻🍳Chef's Tips
- Use room-temperature eggs - due to temperature shock, cold eggs can form lumps…
- Heat your plate slightly to keep the dish warm!
💡Frequently Asked Questions
Make meringues or pavlova!
I don't recommend it - because of the egg yolk, they can't be stored.
❄️Storage
Carbonara can be eaten as soon as it's ready, as this recipe contains uncooked egg.
🇮🇹For Italy's lovers
If you make these zucchini noodles, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Carbonara zucchini noodles
Ingredients
- 1.5 pint zucchini organic
- 1 drizzle olive oil
- 3 egg yolks
- salt to taste
- black pepper to taste
- 2 tablespoons Pecorino Romano freshly grated
- 2 tablespoons Parmiggiano Reggiano freshly grated
- 1 tablespoon boiling water
- ½ teaspoon cornstarch
- 6 oz Guanciale or Pancetta
- A few basil leaves
Instructions
- Wash your zucchini under running water, then use a vegetable peeler to slice into thin strips. Place them in a frying pan over medium heat with a drizzle of olive oil, and cook for around ten minutes, stirring often.
- Meanwhile, beat 2 egg yolks with salt, pepper, freshly grated Pecorino Romano and Parmiggiano Reggiano in a bowl. Set aside.
- Set the cooked zucchinis aside on a plate, cut the Guanciale into coarse strips and cook in a frying pan until golden brown.
- Mix the boiling water and cornstarch in a small cup. Turn your Guanciale pan down to low-medium heat, then add the zucchinis, egg yolk mixture, water and cornstarch and mix well. Leave to cook for a few minutes, stirring constantly as the sauce rapidly thickens.
- Serve in a large dish, sprinkle with fresh basil, grate a little more cheese and add the last egg yolk on top. Enjoy!
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