Sometimes all you need on a summer night is a bowl of creamy summer pasta. Our summer has been rainy, making some of our nights dark and cozy. They almost remind me of fall (which will be here before we know it). On these cozier nights, with the rain pouring down on the roof, I’m often left craving something warmer. Sometimes I’ll make creamy polenta, or we’ll do a good homemade pan-style pizza. But most of the time, I make a quick summer pasta. Pasta never disappoints! And this zucchini carbonara has been on repeat in my kitchen all summer long. It’s simple to make and so delicious – everybody loves it.
Some carbonara details
Carbonara is a traditional Italian pasta consisting of a sauce made from raw eggs. Now before you let that freak you out, the eggs do get cooked. The key is to toss the eggs with the steaming hot pasta. Tossing the raw eggs with hot pasta and plenty of parmesan cheese creates a delicious sauce. The heat from the pasta cooks the eggs and produces the silkiest, smoothest, and creamiest pasta sauce. My carbonara is a little un-traditional in that I like to use prosciutto in place of pancetta. I also almost always add herbs and burrata cheese. Yum!
Here’s how to make this carbonara
You’ll need prosciutto, eggs, parmesan, pecorino cheese, garlic, herbs, pasta, and burrata cheese. And then of course the zucchini. First, pull out all of your ingredients and bring them to room temp. The key to a good carbonara is to serve it right after tossing. So having everything prepped and ready to go before cooking is key. Start with the prosciutto. I prefer to bake the prosciutto in the oven as it’s hands-off. It also ensures the prosciutto gets evenly cooked and is crispy all around. While the prosciutto is cooking, shred the zucchini and place it in a colander. To make the sauce, whisk the eggs with parmesan, pecorino, garlic, and whatever herbs you have on hand. I like to use a mix of basil and thyme, but whatever you have will be great. Boil the pasta, then drain it over the zucchini, the pasta water will start warming the zucchini. Once drained, immediately toss the pasta and zucchini with the eggs. This step is really important, but don’t worry it’s also really easy. Just be sure to toss, toss, toss for a good minute until the sauce thickens. Lastly, serve this dish topped with torn burrata cheese and that extra crispy prosciutto. Oh, black pepper on top is always delicious too. This is meant to be on the creamy/almost soupy side, with lots and lots of creamy sauce. The pasta will soak up the sauce if it sits too long, so be sure to enjoy it right away. A good way to get in your vegetables and use up all the zucchini you have. And well, that’s that, told ya this is simple! Looking for other pasta recipes? Here are some favorites: One Pot Melty Burrata Lemon Pesto Pasta Creamy Penne Alfredo with Spicy Arugula One Pot Spicy Alla Vodka Pizza Pasta Lastly, if you make this Zucchini Carbonara with Crispy Prosciutto and Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
