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Spaghetti alla Carbonara di Zucchine

Spaghetti alla Carbonara di Zucchine

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vegetarian courgette carbonara is a bright and seasonal twist on the classic Roman pasta dish. By swapping traditional guanciale for tender, golden-brown courgette slices, you create a meal that feels lighter while remaining deeply satisfying. The combination of extra-virgin olive oil and sautéed garlic provides a fragrant base, while fresh basil leaves add a peppery top note that cuts through the richness of the silky egg and Parmesan sauce.

Perfect for a quick midweek supper or a relaxed weekend lunch, this easy pasta recipe relies on the heat of the freshly cooked spaghetti to create its signature creamy consistency. It is an excellent way to use up a summer glut of courgettes and offers a nutritious, high-protein vegetarian option that the whole family will enjoy. Serve it simply with an extra grating of cheese and a twist of black pepper.

Ingredients for Spaghetti alla Carbonara di Zucchine

5 tablespoons extra-virgin olive oil
1 garlic clove, peeled
450g medium courgette, trimmed, cut into 1/4-inch-thick rounds (about 850ml )
2 large eggs, room temperature
90g freshly grated Parmesan cheese (about 70g )
350g spaghetti
6 large fresh basil leaves, torn into pieces, divided

How to make Spaghetti alla Carbonara di Zucchine

Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add courgette and sauté until beginning to colour, about 15 minutes. Remove from heat; discard garlic.

Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

Add courgette mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

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