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!
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:
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
Calories Per Serving: 424 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 3 ounces prosciutto, torn
- 4 cloves garlic, smashed
- olive oil, for drizzling
- 2 zucchini, or yellow summer squash, grated or cut into thin strands
- 2 large eggs, at room temperature
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup grated pecorino cheese
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh thyme leaves
- 2 teaspoons lemon zest
- chili flakes
- 3/4 pound spaghetti
- kosher salt and black pepper
- 8 ounces burrata or ricotta, at room temperature
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- 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!