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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!
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:
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
Servings: 6
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.
Ingredients
- 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
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!
This looks delicious, but I am particularly curious about what that glassware is called in the photo? It is gorgeous and unusual.
Hi Bridget,
Thanks so much!! So sorry, I do not have a link for that glass, it is vintage. Let me know if you give the recipe a try! xx
Hi Teighan, I’ve been a silent follower for awhile, but am deeply concerned. I hope you can get the help you need and get to a better place. It’s difficult to see such calorie heavy recipes churned out everyday and then look at the girl who is struggling behind them. I know you will delete this comment. Or maybe not even read it. I just hope you can get help before it is too late.
<3 Erin
How do you know she’s struggling? Rude
You are rude and inappropriate. Why don’t you troll elsewhere. If you don’t like her food or blog get off “silently”
She’s not struggling. You’re delusional. Get help.
Erin,
What’s more concerning than calorie counting is online meanness… If this is how you’re spending your time, maybe find a new hobby? I hope you can get help before you say the wrong things to the wrong person and it causes irreparable damage.
Stay in your own lane and mind your business. You know nothing about Teighan’s personal health/ fitness or metabolism.
Bullish!t. You’re not concerned, you’re trolling. The only one struggling here is you – struggling to appear human, but failing miserably.
LOL This is by far one of the most ridiculous responses I have seen to a recipe on a food blog. Who would go out of their way to write this. ?
This recipe just doesn’t make sense. Lack of attention on this one. Looking elsewhere for a more thorough recipe.
Hi Angie,
Thanks for your feedback, is there something specific that you are unsure about that I can clear up for you? Let me know! If not, I hope you find what you are looking for! xTieghan
I made this as is, and it was fantastic. There’s literally nothing unclear about it. If you are actually serious, can you explain yourself? This seems more like a hit and run attack than an actual question.
It’s a fresh, summery dish! It was a bit “wet”, but my zealous, young sous chef daughter added the entire cup of pasta water. We loved all of the herbs and flavors, the lemon zest. Next time, I will mix it all together on the stove, add the butter, but it didn’t really need any fat. I also “zoodled” my squash, then cut it into longish strands. It was perfect. Prosciutto at 8 min at 400 was absolutely perfect. Thank you, Tiegan!
Hi Nancy!
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
What an amateurish mess!
Does the zucchini ever get added to the dish from the colander?
Is the butter an actual ingredient? It’s listed but never added.
What should we do with lemon zest?
The prosciutto is directed to crisp up in a 400° oven, but that’s too high. It burned the prosciutto.
My husband and I ended up throwing the whole thing away and eating ice cream for dinner. ??♀️
You and your husband both sound like neurotic idiots. Maybe try stepping away from both the keyboard and the kitchen. You’re incapable.
Hi Jade,
Thanks for sharing your feedback! The butter was a typo, there is no butter in the recipe. The lemon zest is added at the end with the fresh herbs. The zucchini and pasta end up in the colander together so the pasta can warm the zucchini and then it is all tossed together in step 4. I’m sorry you had such a hard time with this recipe, but none of those minuscule items would have ruined the recipe so badly that it needed to be thrown away. Please let me know if you have any other questions! xx
Sound like operator error, Jade. Don’t blame the recipe. You’re the one who botched it.
The recipe is tasty, but there’s no direction on when/where to add the lemon & butter. This situation has happened with other recipes on this site, as well.
My adult son really enjoyed the recipe but wanted more prosciutto. Fortunately, I made Italian meatballs, giving him more protein and making it a heartier meal.
Hi Julia,
Thanks for giving the recipe a try and sharing your feedback! Sorry to hear you didn’t love it and the confusion with the lemon and butter. Yes, we are human so we do make mistakes:) Happy Friday!! xx
So would you please tell us how to use the lemon and butter?
Hi Glenn,
The butter was a typo and the lemon is used in step 5 with the herbs. Have a great day! xTieghan
Roughly how many cups of zucchini. Sizes vary greatly.
Thanks!
Hi Virginia,
I would say about 1 rounded cup:) It really doesn’t need to be exact! I hope you love the recipe, please let me know if you give it a try! xx
I am sorry but this is a sloppily written recipe. There is no notation as to amounts of salt, pepper and chili flakes and no mention at all as to when to add the lemon zest and the butter. Perhaps this was recipe is based upon another recipe and it wasn’t proof-read?
I thought I was losing my mind. I read the entire recipe 3 times! I’ll just toss the lemon zest on top and the butter in there somewhere during the mixing process.
Hi Melissa,
So sorry for any confusion, there is no butter in this recipe and the zest is added at the end with the herbs:) I hope you love the dish! xT
Salt, pepper, and chili flakes are all ingredients that often just need to be added to suit your own taste.
Thanks Brenda:)
Hi Crystal,
Sorry you feel this way:) Salt, pepper, and chili flakes are all ingredients that are used to taste which is why I didn’t share exact measurements. The butter was a typo, there is no butter in the recipe. I hope you have a great weekend! xx
This looks so yummy and perfect for this time of year! What did you use to shred your zucchini?
Thanks so much Julia!! Here is the link for the OXO peeler that I use:
https://rstyle.me/+2n2ZPWriEqsEHLpKF4rkQQ
I hope you love the recipe! xx
So you have time to post an affiliate link but not to fix the recipe with how to use the lemon and butter?? Revealing.
Hi Glenn,
I am human, trying to get to as many questions as possible throughout the week:) Like I mentioned, the butter was a typo and does not belong in the recipe. The lemon zest is to be added in step 5 with the herbs. Have the best weekend! xTieghan
Was this a necessary comment? :/ If anything it reveals a lot about you. She only posted multiple times the butter was a typo and the lemon was in step 5
How are you achieving such perfectly thinly sliced squash? Is this done on a mandolin? My grater or cuisinart wouldn’t achieve this at all. If you have a tool recvomendation- I’d love to know!
Hey Heather,
Here is the link for the tool that I use:
https://rstyle.me/+2n2ZPWriEqsEHLpKF4rkQQ
Please let me know if you have any other questions! xx
I love all of your recipes. The ones I have made were delicious. Plan to try this one tonight.
Thanks so much Lydia! I hope you love this recipe, let me know how it turns out! xx
What adjustments would you make if you wanted to Eliminate the pasta and just use zoodles?
Hey Hilary,
I would just quickly heat the zoodles in some boiling water, but follow the recipe as is:) Please let me know if you have any other questions! xx
This looks amazing, but I can’t eat eggs- could you suggest a substitution that would give a similar sauce for the rest of these tempting ingredients? Thank you!
I cannot either! There is a product called “just eggs,” that come pre-made or in liquid form. They are made from chickpeas and are delightful! Try that, I am going to!
Hi Pam,
So sorry, eggs are the based for a carbonara. You could try making a cheese sauce by adding some milk and see how that works out for you, but I would make this in a sauce pan and then toss with the pasta. I hope you love the recipe! xx
At what point is the butter used?
When do you add the butter?
Based on its place in the ingredients, it’s right before the burrata.
Hi Ann,
There is no butter in the recipe, that was a typo. So sorry! xx
Hi Julie Ann,
Sorry for any confusion, there is no butter in this recipe, it was a typo:) I hope you love the dish!! xx
I can’t wait to make this!!!
Thanks so much Jenn! Let me know if you give this recipe a try, I hope you love it! xx