Grilled Zucchini Carbonara
This Grilled Zucchini Carbonara is a lighter, vegetarian twist on the Italian classic that doesn't sacrifice any of the richness you love. Fresh zucchini planks are charred on a hot grill pan until smoky and caramelized, then tossed with silky spaghetti coated in a creamy egg-and-cheese sauce made with Parmigiano Reggiano and Pecorino Romano. No cream needed — just starchy pasta water, quality cheese, and perfectly tempered eggs create a glossy, luxurious sauce that clings to every strand. Ready in about 35 minutes, this dish is weeknight-easy and dinner-party impressive all at once.
Equipment
- Cast iron grill pan Or outdoor grill
- Large pot For boiling pasta; at least 6-quart capacity
- Large mixing bowl For whisking the egg and cheese sauce
- Tongs
- Microplane or box grater For freshly grating cheese
- Ladle or liquid measuring cup For reserving pasta water
- Whisk or fork
- Pasta tongs or large wooden spoon
- Cutting board and chef's knife
- Colander
- Pastry brush For oiling the zucchini; optional
Ingredients
- 12 oz spaghetti or linguine 340g
- 3 medium zucchini About 1.5 lbs / 680g, sliced lengthwise into ¼-inch planks
- 2 tbsp extra virgin olive oil Divided; use 1 tbsp for zucchini and 1 tbsp for sautéing garlic
- 3 large eggs At room temperature
- 2 large egg yolks At room temperature
- 1 cup Parmigiano Reggiano About 3 oz / 85g, freshly grated; plus more for serving
- ½ cup Pecorino Romano About 1.5 oz / 42g, freshly grated
- 4 cloves garlic Minced
- 1 tsp freshly cracked black pepper Plus more for serving
- ½ tsp red pepper flakes Optional, for added heat
- salt For pasta water and seasoning zucchini
- 1 cup reserved pasta cooking water At least 1½ cups reserved; used to temper the egg sauce and adjust consistency
For Garnish
- fresh basil leaves Optional, for garnish
- extra Parmigiano Reggiano Freshly grated, for serving
- extra virgin olive oil For finishing drizzle; optional
Instructions
- Slice the zucchini lengthwise into ¼-inch planks, brush both sides with 1 tablespoon of olive oil, and season generously with salt and black pepper. Set aside.
- In a large mixing bowl, whisk together the 3 whole eggs, 2 egg yolks, grated Parmigiano Reggiano, Pecorino Romano, and 1 teaspoon of cracked black pepper until smooth. Set aside at room temperature.
- Bring a large pot of generously salted water to a boil and cook the spaghetti until al dente according to package directions, about 8 to 10 minutes. Before draining, reserve at least 1½ cups of pasta cooking water.
- Preheat a cast iron grill pan over medium-high heat for 3 to 5 minutes, then grill the zucchini planks for 3 to 4 minutes per side until charred and tender. Roughly chop into bite-sized pieces and set aside.
- Reduce the heat to medium-low, add the remaining 1 tablespoon of olive oil to the pan, and cook the minced garlic (and red pepper flakes if using) for about 1 minute until fragrant. Return the chopped zucchini to the pan and toss to combine, then turn off the heat.
- Whisk ¼ cup of the hot reserved pasta water into the egg and cheese mixture immediately and vigorously to temper the eggs. This step prevents scrambling when the sauce hits the hot pasta.
- Add the drained hot pasta to the pan with the zucchini (heat off), pour over the tempered egg mixture, and toss constantly for 2 to 3 minutes until a glossy, creamy sauce forms. Add reserved pasta water one splash at a time to reach your desired consistency.
- Divide the pasta among four warmed bowls and top with extra grated Parmigiano Reggiano, fresh cracked black pepper, a drizzle of olive oil, and fresh basil leaves. Serve immediately.
Notes
- Room temperature eggs are essential. Cold eggs are more likely to scramble when added to hot pasta. Remove them from the fridge 20 to 30 minutes before you start cooking.
- Always grate cheese fresh. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Use a Microplane or fine grater for the silkiest sauce.
- Turn off the heat before adding the egg sauce. Residual heat from the pasta is all you need. A hot pan will scramble the eggs instantly.
- Reserve more pasta water than you think you need. Aim for at least 1½ cups. Starchy pasta water is the key to loosening and emulsifying the sauce.
- Don't overcrowd the grill pan. Work in batches if needed so the zucchini gets charred, not steamed.
- No grill pan? No problem. Roast the zucchini at 425°F (220°C) for 15 to 18 minutes, or sauté in a very hot skillet until golden and caramelized.
- Add pancetta for a non-vegetarian version. Render 4 oz of diced pancetta until crispy and toss it in along with the grilled zucchini for a more traditional carbonara flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop over low heat with a splash of water, tossing until the sauce loosens and the pasta is warmed through.
- Freezing is not recommended. The egg-based sauce breaks and becomes grainy after freezing. Enjoy this dish fresh or within 2 days.
- Serve immediately. Carbonara begins to thicken and set as it cools — get it to the table right after saucing for the best silky texture.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 62gProtein: 24gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 215mgSodium: 520mgPotassium: 620mgFiber: 4gSugar: 5gVitamin A: 18IUVitamin C: 30mgCalcium: 32mgIron: 18mg
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