Irresistible Zucchini Carbonara with Crispy Prosciutto

The moment you take your first bite of Zucchini Carbonara with Crispy Prosciutto and Burrata, your taste buds will dance in delight. Imagine creamy, luscious carbonara enveloping tender zucchini ribbons, all crowned with crispy prosciutto that crackles like a happy little symphony on your plate. Low Carb Zucchini Pad Thai The rich aroma wafts through the kitchen, making it impossible to resist the anticipation of this indulgent dish.

This recipe not only satisfies a craving but also brings back memories of lazy summer afternoons spent cooking with friends. Whether it’s a cozy dinner date or a sun-soaked gathering, Zucchini Carbonara shines as a versatile star on any table. Get ready for an explosion of flavor that will leave you dreaming about seconds.

I still remember the first time I made Zucchini Carbonara; my friends thought I was some kind of culinary wizard, and I felt like a rock star in the kitchen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm, medium-sized zucchinis for best results; they create perfect ribbons for this dish.

• Pasta: Use spaghetti or linguine for that classic carbonara experience; they hold onto the sauce beautifully. For more inspiration, check out this Italian Sausage Pasta Soup recipe.

• Eggs: Fresh eggs create a rich, creamy texture; go for organic if possible.

• Parmesan Cheese: Grate it fresh for maximum flavor; pre-grated cheese just doesn’t cut it here!

• Crispy Prosciutto: Find thinly sliced prosciutto; it crisps up perfectly when baked and adds crunch. Cheesy Baked Vegetable Rolls.

• Burrata Cheese: This creamy delight is a luxurious addition; don’t skip it!

• Fresh Black Pepper: A generous amount enhances the flavors and adds a nice kick.

• Olive Oil: Use high-quality extra virgin olive oil for drizzling and flavor enhancement.

• Garlic: Fresh garlic cloves provide aromatic depth; minced finely for even distribution in the sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare to embark on a culinary adventure that will fill your kitchen with mouthwatering aromas and delight your friends at dinner!

Prep Your Ingredients: Start by washing and trimming the ends off your zucchinis. Use a vegetable peeler or spiralizer to create beautiful ribbons. Set aside those gorgeous green spirals.

Crisp Up That Prosciutto: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread prosciutto slices evenly. Italian Lemon Spread Bake until golden brown and crispy—about 10 minutes should do it.

Cook That Pasta: Bring salted water to a rolling boil before adding pasta. Cook according to package instructions until al dente—about 8-10 minutes should work well! Reserve some pasta water before draining.

Create Your Sauce: In a bowl, whisk together eggs, grated Parmesan cheese, and plenty of freshly cracked black pepper until smooth. This is where the magic happens!

Toss It All Together: In a large skillet over medium heat, add olive oil and minced garlic until fragrant—about 30 seconds will suffice! Toss in zucchini ribbons briefly until just tender before adding pasta.

Add That Creamy Goodness: Remove from heat and quickly pour in egg mixture while tossing vigorously. Add reserved pasta water as needed until the sauce clings beautifully to everything.

Finish by topping with crispy prosciutto pieces and dollops of burrata cheese that melt into your creation like delicious clouds. Crispy Chicken with Herb Butter Enjoy every bite of this delightful Zucchini Carbonara with Crispy Prosciutto and Burrata!

Perfecting the Cooking Process

Start by cooking the prosciutto until crispy. While it cools, spiralize the zucchini and cook it briefly in the rendered fat. This sequence ensures perfect texture and flavor without overcooking.

Add Your Touch

Feel free to swap zucchini for other vegetables like asparagus or mushrooms. You can also experiment with various cheeses, such as goat cheese or feta, to give your dish a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to avoid sogginess while preserving the zucchini’s texture.

I remember making this Zucchini Carbonara for my best friend’s birthday dinner last summer. Watching her take that first bite and exclaim how she felt like she was dining in Italy made my heart swell with pride.

FAQ

Can I use regular pasta instead of zucchini?

Absolutely! Just cook your favorite pasta according to package instructions before adding it to the sauce.

What can I substitute for burrata?

Creamy mozzarella or ricotta can work as delicious alternatives if burrata isn’t available.

How do I make this dish vegetarian?

Skip the prosciutto entirely and add more vegetables or even some sautéed mushrooms for depth and flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Zucchini Carbonara with Crispy Prosciutto and Burrata

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• Author: mydishtoday
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Zucchini Carbonara with Crispy Prosciutto and Burrata is a delightful twist on the classic Italian dish, combining tender zucchini ribbons with rich, creamy carbonara sauce. Topped with crispy prosciutto and luxurious burrata, this flavorful pasta dish is perfect for cozy dinners or special gatherings. With its vibrant ingredients and simple preparation, it’s sure to impress your guests while being easy enough for weeknight meals.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis (spiralized)
• 8 oz spaghetti or linguine
• 2 large eggs
• 1 cup grated Parmesan cheese
• 4 oz thinly sliced prosciutto
• 4 oz burrata cheese
• 1 tsp freshly cracked black pepper
• 2 tbsp extra virgin olive oil
• 2 cloves garlic (minced)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spread prosciutto evenly. Bake for about 10 minutes until crispy.
2. Cook pasta in salted boiling water according to package instructions until al dente (8-10 minutes). Reserve some pasta water before draining.
3. In a bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
4. In a skillet over medium heat, add olive oil and garlic; cook until fragrant (about 30 seconds). Toss in zucchini ribbons briefly until just tender.
5. Remove from heat, add drained pasta and quickly pour in the egg mixture while tossing vigorously. Add reserved pasta water as needed for creaminess.
6. Top with crispy prosciutto and dollops of burrata before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 480
• Sugar: 3g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 210mg