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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!
Made this recipe for my niece and nephew. They raved about it! It was easy to make, fresh and full of flavor. Definitely adding into my rotation!
Hi Alyssa,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)
Yeah, okay, this one was worth the hype. 10/10. I often have trouble making a creamy sauce but this one was so easy. Every bite was salty & savory & garlicky bliss. I substituted mozz for the burrata since my grocery store didn’t have any & it was still amazing. I think that you could also go full parm and no pecorino. I want to share this recipe with everyone!!!
Hey Casey,
Wonderful! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Another amazing recipe! It was so delicious!!
Hey there,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
Made this tonight. Big hit with everyone!
Hi Judy!
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
My husband loved his Mom’s carbonara. I was intimidated to make her recipe, so I made yours instead and he loved it!! The perfect, fresh twist on a classic.
Hi Lisa,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
So much easier than I thought it would be! I’m in love with your dishes. I ate alone but my hubs added grilled chicken for more protein. Definitely a keeper.
Hey Miranda,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:)
Absolutely delicious. Yet again another winner. I have I quick question. You mention tossing garlic with the prosciutto and also in the egg mixture. Do you do two in each? Sarah
Hey Sarah,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! Yes, 2 cloves with each, sorry for any confusion! xT
Great twist on traditional carbonara! Loved the addition of the zucchini as it makes the dish lighter. I found myself wanting as much zucchini as pasta. 🙂 The addition of lemon zest and burrata was a nice change also. Thanks Tieghan!
Hi Natalie,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT
thank you, this was a hit with my family
Hi Lily,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
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.
Hey Gerri,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
DELICIOUS. I would serve this for a dinner party.
Hi Haley,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
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.
Hey Lauryn,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Here is the link for the veggie peeler:
https://rstyle.me/+2n2ZPWriEqsEHLpKF4rkQQ
Have a great Monday! xTieghan
Stunning – really delicious. Made as instructed and it was perfect.
Hey Fiona,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️
This looks amazing and I love all the things I have made so far
Thanks so much Mary, let me know if you give the recipe a try!!
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!
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