Linguini alla Carbonara di Zucchine

We make this dish as a first course every summer when we have too many zucchinis, and it gets rave reviews.

Servings: 8 as a first course

2 Tablespoons Olive Oil
3 Cloves Garlic, chopped with the Garlic Rocker
1/2 Onion, diced with the Big Mouth Chopper
8 Ounces Cubed Pancetta (or Bacon, or Proscuitto)
1 Pound Zucchini, sliced 1/4" thick with the Tari Slicer, ~3 1/2C
2 Large Eggs, room temperature
3/4 Cup Grated Parmesan Cheese
2 Chipotle Chiles, diced fine with the Herb Mincer
Freshly Ground Salt and Pepper, to taste
12 Ounces Linguini
8 Large Basil Leaves, cut into thin strips with the Herb Scissors
Grated Parmesan Cheese, to pass in the Cheese Server


  • Heat oil in heavy large skillet over medium heat.
  • Add garlic and sauté until pale golden, about 1 minute. 
  • Add meat and sauté until crisp. 
  • Add onion, and sauté until just starts to color. 
  • Add zucchini and sauté until crisp tender, about 5 minutes. Remove from heat.
  • Meanwhile, whisk eggs, chiles and Parmesan in large bowl to blend.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).
  • Add zucchini mixture and half of basil to pasta; stir gently to blend.
  • Season to taste with salt and pepper.
  • Sprinkle with remaining basil and serve.
  • Pass additional Parmesan Cheese.
Per Serving: 308 Calories; 10g Fat (29.6% calories from fat); 19g Protein; 35g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 924mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.
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