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The creamiest easy Zucchini Carbonara with Crispy Prosciutto and Burrata. The perfect bowl of summertime pasta. Just like classic carbonara, this pasta has a creamy Italian carbonara sauce. But I made some adaptions by adding shredded zucchini, crispy prosciutto, and burrata cheese. The zucchini helps to create an even creamier, buttery carbonara sauce. This simple zucchini carbonara is a great way to use up the garden zucchini. Plus, everyone in the house will enjoy this dish, veggies and all!

Zucchini Carbonara with Crispy Prosciutto and Burrata | halfbakedharvest.com

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.

Zucchini Carbonara with Crispy Prosciutto and Burrata | halfbakedharvest.com

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!

Zucchini Carbonara with Crispy Prosciutto and Burrata | halfbakedharvest.com

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.

Zucchini Carbonara with Crispy Prosciutto and Burrata | halfbakedharvest.com

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!

Zucchini Carbonara with Crispy Prosciutto and Burrata | halfbakedharvest.com

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!

Zucchini Carbonara with Crispy Prosciutto and Burrata

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 372 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Add the garlic and toss with olive oil. Bake 8-10 minutes, until the prosciutto is crisp and the garlic roasted.
    2. Meanwhile, place the zucchini in a colander. Toss with a tiny pinch of salt.
    3. whisk together the eggs, parmesan, pecorino, garlic, basil, thyme, chili flakes, lemon zest, salt, and pepper in a large serving bowl.
    3. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water, then drain directly over the zucchini. This will heat the zucchini.
    4. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Be careful when adding the water, the zucchini will naturally release some water into the sauce. Season with salt and pepper.
    5. Serve topped with freshly torn burrata, prosciutto, and herbs. Enjoy!
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Zucchini Carbonara with Crispy Prosciutto and Burrata | halfbakedharvest.com

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Comments

  1. 5 stars
    The whole family loved this pasta dish. Next time I’ll spiralize the zucchini so it blends in with the pasta. I sliced the zucchini and it slid off to the sides of the pasta instead of being integrated. Regardless, it was all devoured. Thanks.

    1. Hi Haley,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

  2. Made this and it was 🔥🔥! Where is the link for the veggie slicer you used? I know you posted it but I cannot find it.

    1. Hey Fiona,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

  3. 5 stars
    I made this and it was delish. I could not find Burrata so I used fresh Mozzi instead and added in the Mozzarella milk. The Lemon was a nice surprise and really made it yummy. My Mom always made carbonara with prosciutto but would fry it in a pan. The oven was WAY easier. Easy and so yummy!

    1. Hey Annette,
      Perfect! Thanks for making this and sharing what worked well for you, I am so glad to hear it was enjoyed! Have a great Saturday! xTieghan