Traditional carbonara uses a spaghetti pasta, eggs, Romano cheese, black pepper, and guanciale (pig’s cheek). This recipe departs from tradition and uses diced zucchini, parmesan cheese, and Barilla Protein+ Pasta.
A trick to help when cooking carbonara is to ensure all of your recipe preparation is completed before hand, and your ingredients are accessible as the cooking process happens very quickly for this dish.
Ingredients 7 Servings
- 1 box Barilla® Protein+® Spaghetti pasta
- 3 tablespoons extra virgin olive oil
- ¼ cup yellow onion, diced
- 2 small zucchini, diced
- 4 egg yolks
- ½ cup Parmigiano-Reggiano cheese, grated, divided
- Salt and black pepper to taste
Bring a large pot of water to a boil, cook pasta according to package directions. Reserve ½ cup of pasta cooking water before draining.
Meanwhile in a skillet, sauté onion over high heat for two minutes. Add zucchini, cook for an additional two minutes, season and set aside.
Mix egg yolks, and 2/3rds of the cheese in a bowl. Season with pepper and stir in ½ cup pasta cooking water while whisking continuously.
Drain pasta and toss in the skillet with the vegetables. Stir in egg mixture being careful to incorporate egg over low heat until sauce is perfectly coating pasta, but eggs are not curding.
Garnish with remaining cheese. Serve immediately.