Description
This Grilled Zucchini Carbonara is a fresh, lighter twist on the classic Italian pasta dish. Featuring tender grilled zucchini rounds combined with a creamy egg and Pecorino sauce enriched by basil, lemon zest, and a touch of white miso, it delivers vibrant flavors and a satisfying texture. Perfect for a warm evening meal, this recipe balances smoky grilled vegetables with the rich, silky sauce of traditional carbonara, all served over al dente spaghetti.
Ingredients
Scale
Zucchini and Pasta
- 2 large zucchini (about 10 oz. each), cut into 1/4″ rounds
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- 12 oz. spaghetti
Carbonara Sauce
- 6 large egg yolks
- 1 large egg
- 1 cup finely grated Pecorino (about 3 oz.), plus more for serving
- 1/4 cup coarsely chopped fresh basil
- 1 tbsp. unsalted butter
- 1 tbsp. white miso
- 2 tsp. finely grated lemon zest
- Freshly ground black pepper
Instructions
- Prepare and Grill Zucchini: Preheat a grill or grill pan to medium-high heat for about 5 minutes. In a medium bowl, toss zucchini rounds with olive oil and 1 teaspoon kosher salt. Allow zucchini to rest while the grill heats. Then, grill the zucchini in batches, turning halfway, until charred and tender, approximately 5 to 6 minutes per side.
- Cook Pasta: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until it is just al dente, with a slight white core visible when bitten, about 10 minutes.
- Prepare Carbonara Sauce: While pasta cooks, combine egg yolks, whole egg, grated Pecorino, chopped basil, unsalted butter, white miso, lemon zest, and freshly ground black pepper in a large bowl. Mix well and set aside away from heat to keep it ready for combining with pasta.
- Toss Pasta and Zucchini with Sauce: Drain pasta and immediately add it along with grilled zucchini to the egg and cheese mixture. Quickly but gently toss to coat the hot pasta with the sauce, allowing the residual heat to gently thicken the eggs into a glossy, creamy sauce.
- Serve: Divide the coated pasta between bowls. Top each serving with additional grated Pecorino cheese and season with freshly ground black pepper to taste. Serve immediately for best flavor and texture.
Notes
- Ensure the pasta is still hot when mixing with the egg mixture to properly cook the eggs without scrambling.
- Grilling the zucchini adds a smoky flavor and a nice texture contrast.
- Using white miso in the sauce adds a subtle umami depth that enhances the traditional carbonara flavors.
- If a grill or grill pan is not available, zucchini can be roasted or pan-seared as alternatives.
- Reserve some pasta cooking water to loosen the sauce if needed, though this recipe does not specifically call for it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Keywords: Grilled Zucchini Carbonara, Carbonara Recipe, Grilled Vegetable Pasta, Italian Pasta Dish, Summer Pasta
