The classic version with guanciale has character and power, I know it well (take a look at my original recipe). But this vegetarian carbonara pasta with zucchini surprises with its balance: lighter and fresher, with zucchini sautéed in extra virgin olive oil and the scent of basil, and all the creamy texture provided by egg yolks, pecorino, and parmesan cheese worked over a gentle bain-marie with plenty of black pepper. It is a vegetarian pasta with a milder flavor, without the intensity of guanciale, but just as satisfying on the palate: silky, well-bound with the pasta cooking water, and perfect with rigatoni or other short pasta that catches the sauce.
Watch the video with all the steps
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Main ingredients
For 2 people
⏱ Preparation time: 8 min
⏱ Cooking time: 20 min
- 180 g of rigatoni or short pasta
- 1 medium zucchini
- 3 egg yolks
- 25 g of pecorino
- 35 g of grana padano or parmesan
- 8 basil leaves
- 1 garlic clove
- Extra virgin olive oil
- Salt
- Black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare vegetarian carbonara pasta with zucchini
Flavor the oil with garlic and basil
In a large pan, add a good drizzle of extra virgin olive oil, the whole garlic clove, and a couple of basil sprigs. When the garlic is golden and the oil is fragrant, remove them so that only the flavored oil remains.
Prepare the diced zucchini
Cut the zucchini lengthwise, remove the seeded part (save it for a soup), and chop the rest into small cubes. Add them to the pan with a pinch of salt and sauté until they are tender but still have texture.
Yolk, cheese, and pepper mixture
In a bowl, combine finely grated yolks, pecorino, and grana padano/parmesan. Add plenty of black pepper and mix until you get a thick cream.
Synchronize pasta and sauté
Bring salted water to a boil and cook the pasta until almost al dente. Transfer it to the pan with the zucchini to finish it there, adding a teaspoon of cooking water to help bind the flavors.
Gentle bain-marie for a creamy texture
Heat the cooking water again (without letting it boil vigorously). Pour a little of that hot water into the yolk and cheese cream to lighten it. Add the pasta with the zucchini to the bowl and place the bowl over the pot with the hot water to create a gentle bain-marie. Stir constantly until the sauce thickens and does not turn into an omelet.
Serve with pepper and basil
Plate immediately, add freshly ground black pepper and torn basil leaves. Adjust salt if necessary.
Tips and tricks for a perfect result
Small cubes and seeds out
Removing the seed area and cutting the zucchini small helps it integrate better with the sauce and retain texture.
Flavored oil, but garlic out
Let the garlic and basil perfume the oil and remove them before sautéing to avoid overpowering flavors.
Cooking water, your ally
Use it to refine the cream and for the bain-marie. It is the key to the creamy texture in this vegetarian carbonara.
Frequently Asked Questions
Can I substitute pecorino with another cheese?
Yes. You can combine pecorino with grana padano or parmesan for a more balanced flavor, keeping the yolk and cheese cream.
How do I prevent the egg from turning into an omelet?
Use a gentle bain-marie and stir constantly. Add a little hot cooking water to the cream to stabilize it.
What type of pasta works best?
Rigatoni or short pasta that holds sauce. Finish cooking in the pan with the zucchini so it absorbs the flavor.
Can it be prepared in advance?
Best served fresh. If you need to get ahead, have the sautéed zucchini ready and mix with yolks and cheese just before serving.
Can I make it without basil?
Yes. Basil adds freshness, but you can omit it if you don’t have it. Keep the olive oil and pepper as the flavor base.
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Enjoy your vegetarian carbonara pasta with zucchini!
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The card
Vegetarian zucchini carbonara pasta
Vegetarian carbonara with zucchini, egg yolks, and Pecorino and Parmesan cheeses; creamy, light, and ready in a few minutes with pepper and basil.
Ingredients
- 180 g rigatoni or short pasta
- 1 medium zucchini
- 3 egg yolks
- 25 g grated Pecorino
- 35 g grated Grana Padano or Parmesan
- 8 hojas basil
- 1 diente garlic
- Extra virgin olive oil
- Salt
- Black pepper
Instructions
- Infuse the oil with the garlic and a couple of basil sprigs, remove them, and set the scented oil aside
- Cut the zucchini, remove the seeded part, and dice it into small cubes
- Sauté the zucchini with a pinch of salt in the infused oil until tender with a bit of texture
- Cook the pasta in salted water until almost al dente
- Mix the egg yolks with the Pecorino and Grana Padano or Parmesan and add plenty of black pepper
- Transfer the pasta to the pan with the zucchini and add a teaspoon of cooking water
- Thin the egg yolk cream with a little hot cooking water
- Combine the pasta and zucchini with the cream in a bowl over a gentle bain-marie until it thickens without curdling
- Serve immediately with more pepper and basil leaves
Notes
Remove the seeded area of the zucchini for a firmer texture
Adjust the salt at the end and add more cooking water if you need a more fluid sauce
Video
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