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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!
? so good. And I DON’T like eggs.
Hey Judi,
Happy Saturday! I love to hear that this recipe was enjoyed, thanks so much for trying it out! xT
I’ve only recently found Half Baked Harvest and I am in love!!! I’ve never seen so many wonderful recipes! I’m amazed at your imagination Tieghan!
So happy to have found you! Thanks for sharing your brilliant creations!
Hey Keely,
Thank you so much for your kind message and trying so many recipes!! I appreciate you making them:) Have a great weekend! xx
Made this last night and it was a hit with my family. Simpler than it looks. Quality ingredients made this meal shine!
Hey Donna,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
Looks delicious! Any chance it can be made with GF noodles or rice ramen or the like?
Hi Kelly,
Totally, gluten free noodles will work well for you! I hope you love the recipe, please let me know if you give it a try! xx
This is the bomb
Hey Carin,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
So good!!!
Hey Hunter,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
This didn’t work for us. The sauce was soupy and all we tasted was salt between the cheese and prosciutto. Would not make again.
Hi Ann,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xTieghan
Sounds delicious love a good recipe with burrata.
Thanks so much!
Made this tonight and it was a hit! Absolutely delicious. It will definitely make it into the regular rotation.
Hey Kathie!
Awesome! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Superb and delicious meal. Followed the recipe as is, except subbing bacon for the prosciutto, which is what we had on hand. Really nice twist on the classic, for a lighter feel – and really sophisticated looking on the plate, with a great blend of fresh and savory flavors. Thanks so much for your cool and creative ideas Tieghan!
Hey Aline,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
Made it with all the ingredients you listed. We loved it.
Hey Diane,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
Made it the vegetarian way, still delicious!
Hi Olga,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
I made this tonight and my 2&4 year old each had THREE helpings! I don’t have that tool but I used my mandolin to cut thin slices of the zucchini and then I cut those into strips. My 4 year old thought the word “zoodle” was hilarious! My husband said “Is this another half baked harvest hit?” Thanks for another awesome recipe.
Hey Keri,
LOL love to hear that your family enjoyed this dish, thanks so much for making it:) Happy Tuesday! xx
So good. The lemon zest really popped!
Hey Kathy,
Awesome!! I love to hear that this recipe was a hit, thanks for making it! xx
Holy moly this was delicious and easy to make. I even subbed in rice pasta and it was still good.
Why allow reviews if you just delete any that aren’t 5 stars? Maybe another edit to clarify when to add the zucchini to the pasta?
Hi Frank,
I can promise you, we do not delete recipes:) The zucchini is added to the colander with the pasta in step 2 and then tossed with the extra mixture in step 3, that is very clearly written. Please let me know if you have any other questions!! xTieghan
Hey Danielle,
Love to hear that you enjoyed this recipe, thanks so much for making it! Happy Tuesday! xx
Excellent! I’ve been obsessed with Tieghan for the last 8 months. Her recipes are genius. I followed this recipe and added more prosciutto and I would add some tomatoes next time but not needed. The red pepper flakes are perfect heat with the refreshing lemon zest. Thanks for a wonderful tasty dinner.
Hey Diane,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! Thanks so much for your kind message?xTieghan
Kinda wish there was a video ?
Loved making this recipe!
Love recipes where I can prep pieces ahead then assemble when everyone’s ready!
But, What tool did you use to shred the zucchini like that?
Hey Jordan,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) Here is the link for the veggie peeler:
https://rstyle.me/+2n2ZPWriEqsEHLpKF4rkQQ
Please let me know if you have any other questions! xx