Dinner Tonight: Courgette Carbonara Recipe – a delicious recipe with zucchini, penne, egg yolks, Parmesan cheese, olive oil, bacon. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of salty water to boil. Cook the penne until
2
.
3
In the meantime, slice the zucchini into half moons 1/4-inch thick. Combine the egg yolks in a bowl with half the Parmesan and plenty of freshly ground black pepper and a pinch of salt. Stir with a fork to combine and set aside.
4
Drain the pasta, reserving a mugful of pasta water, and return to the cooking pot. Add a splash of the pasta water to the egg yolk mixture to loosen it into a sauce, then pour it over the pasta along with the bacon and zucchini. Toss the whole thing to combine as the ingredients meld together, adding additional pasta water if needed to achieve a creamy texture. Serve with the remaining cheese.
2230
kcal
Calories
163
g
Fat
40
g
Carbs
155
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 medium zucchini, 1 pound penne, 5 egg yolks, 2 good handfuls of freshly grated Parmesan cheese, and more.
Yes, Dinner Tonight: Courgette Carbonara Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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