Across Italy
Zucchini Carbonara
Zucchini Carbonara
Spaghetti with seared courgette batons and a yolk-and-Pecorino cream.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
CarbonaraA cream made from just egg, cheese, pork fat, and black pepper. The dividing line is where you bring the egg up to temperature, and it splits cooks into three schools: over direct heat, in a bain-marie, or off the heat with residual heat.Read this dish →
Tarako CarbonaraA Japanese-style carbonara that layers the salinity of tarako with egg richness. Unlike classic tarako spaghetti, egg white is tossed into the sauce and a yolk is broken over the finished pasta.Read this dish →
Seafood CarbonaraShellfish liquor is mixed with eggs, Grana and cream to coat fresh tagliolini and briefly seared baby squid.Read this dish →Meet the dish
A modern vegetarian variation of carbonara using seasonal courgettes
Cut courgettes into thick batons, sear in hot oil until golden and remove them. Briefly toss spaghetti in the same oil. Emulsify yolks, Pecorino and pepper with pasta water in a bowl, then combine the pasta and courgettes away from direct heat, keeping both a creamy egg sauce and browned vegetable edges.
Pasta shapes to use
- spaghetti
Key ingredients
- courgettes
- egg yolks
- Pecorino
- black pepper
- olive oil
Follow the cooking scenes
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Step 1: Cut thick batons
Halve lengthwise and cut across into even, substantial pieces.
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Step 2: Sear over high heat
Cook in hot oil until golden, then remove from the pan.
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Step 3: Make the yolk cream
Mix yolks, Pecorino and pepper, then emulsify with a ladle of pasta water.
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Step 4: Combine off the heat
Toss pasta briefly in the courgette oil, then mix with the egg sauce and vegetables in a bowl.
What to watch for
- Use a wide pan so the courgettes brown rather than steam.
- Keep the bowl away from direct heat and let residual heat thicken the yolks.
What sets it apart
Courgettes replace guanciale, while the classic yolk, Pecorino, pepper and off-heat emulsion remain.