Description
This Vegetarian Carbonara recipe offers a delicious twist on the classic Italian dish by replacing pancetta with crispy fried zucchini. Combining perfectly cooked pasta with a creamy sauce made from eggs and pecorino romano cheese, this dish is rich, flavorful, and easy to make in just 30 minutes. Garlic and olive oil add depth, while the zucchini brings a satisfying texture and freshness, making this a perfect meat-free option for pasta lovers.
Ingredients
Scale
Vegetables
- 1 Large zucchini (or two medium)
- 2 cloves Garlic (1 per person)
Dry Goods
- 200 grams dry pasta (7.05 oz; fileja Calabresi recommended)
- 5 tbsp Pecorino Romano cheese (up to 6 heaped tbsp; plus extra for serving)
Proteins
- 3 Eggs (2 egg yolks, 1 whole egg)
Oils & Seasonings
- Sunflower oil (for frying zucchini)
- Extra virgin olive oil (as required)
- Salt (to taste, 1 tbsp rock salt for pasta water)
- Black pepper (to taste)
Instructions
- Prepare the Zucchini: Cut the zucchini into thin disks, stack them, then slice into thin strips to create uniform pieces for frying.
- Fry the Zucchini: Heat sunflower oil until hot, then fry the zucchini strips until they turn crispy brown. Remove and drain on a paper towel-lined plate to absorb excess oil.
- Boil the Pasta Water: Bring a large pot of water to a rolling boil and add 1 tablespoon of rock salt to season the water properly.
- Cook the Pasta: Add the dry pasta to the boiling water and cook according to the package instructions until al dente. Reserve about 1 mug (250ml) of pasta water before draining the pasta.
- Prepare the Egg Mixture: In a bowl, whisk together 2 egg yolks and 1 whole egg. Add a generous amount of freshly ground black pepper and gradually mix in pecorino cheese little by little to form a thick but still runny cream.
- Prepare the Garlic Oil: Thinly slice and finely smash the garlic cloves. Heat 2 tablespoons of extra virgin olive oil in a frying pan over low heat and add the garlic, allowing the aroma to infuse the oil for about 30 seconds.
- Reheat the Zucchini: Add the fried zucchini to the garlic oil for a brief warm-up, then remove them onto a paper towel-lined plate to keep crisp.
- Combine Pasta and Sauce: Return the pasta to the frying pan. Add about half a mug of the reserved pasta water and stir well to help coat the pasta and loosen the sauce.
- Mix Pecorino Cheese: Remove the pan from heat and add some pecorino cheese, stirring to combine with the pasta and create a creamy texture.
- Add Egg Mixture: Gradually add the egg and cheese mixture to the pasta off the heat. The residual heat will gently cook the eggs while the pasta water helps create a smooth, creamy carbonara sauce.
- Finish the Dish: Sprinkle additional pecorino and the reserved crispy zucchini into the pan, mixing everything together to incorporate flavors and textures.
- Serve: Plate the carbonara by scooping it onto the center of plates and garnish with extra pepper, pecorino cheese, and zucchini strips for added flavor and presentation.
Notes
- Use a sturdy pasta shape like fileja or similar to hold the sauce well.
- Reserve enough pasta water to adjust sauce consistency as needed.
- Be careful not to scramble the eggs; always add the egg mixture off the heat and stir quickly.
- Sunflower oil works well for frying due to its neutral flavor and high smoke point.
- For a richer taste, use authentic Pecorino Romano.
