Zucchini Carbonara

Carbonara sauce made the authentic Italian way with a not so authentic “pasta”.


  • 6 small or 4 large zucchini
  • 2 egg yolks
  • 1/4 cup of heavy cream or coconut cream
  • 1/4 cup grated parmiggiano cheese
  • 1/2 tsp black pepper
  • 500g pancetta cut into small pieces (use bacon if you can’t find pancetta)
  • finely chopped parsley or basil for garnish
  • olive oil


  1. Slice zucchini lengthwise as thin as possible. These will be your “pasta” for the dish. Use a mandolin/vegetable slicer if you have one.
  2. Beat the egg yolks thence combine with the cream/coconut cream, grated parmiggiano and pepper. Set aside.
  3. Heat up two frying pans on medium. In one use a couple of tablespoons of olive oil and sauté zucchini until softened and lightly brown.
  4. In the meantime use the second pan to cook the pancetta until it’s crispy.
  5. Spoon the cooked pancetta into the egg, cream and cheese bowl then drizzle the mixture on top of the zucchini.
  6. Keep stirring the zucchini as you pour to thicken the sauce and remove pan from heat to avoid cooking the mixture too much which will give your sauce a scrambled egg texture.
  7. Garnish with parsley or basil.

Serves 2

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