Zucchini Carbonara Pasta

Feeds 4-5

Prep 5 mins

Cooking Time 15 mins


4 egg yolks

100g grated Parmesan (more to serve)

150g Pancetta (or guanciale cured pork cheek found at Italian deli)

2 Zucchini   

2 tablespoons of olive oil


Cracked pepper (lots)

400g spaghetti 

NB: Save egg whites and make a pavlova

Zucchini Carbonara Pasta


  1. Separate egg yolks and whites. Set whites aside.
  2. Grate Parmesan and mix through the yolks with a few good pinches of pepper.
  3. Cut the pancetta into small pieces
  4. Thinly slice the zucchini into discs
  5. Boil a large pot of salted water.
  6. Cook pasta for 9 minutes.
  7. Using a large frying pan on med/high heat. Heat olive oil and add the pancetta and cook for 4 minutes or until it starts to colour.
  8. Add zucchini and cook for another few minutes, tossing the zucchini and pancetta
  9. Turn the heat off.
  10. Using tongs, add spaghetti to the fry pan along with a few tablespoons of starchy cooking water.
  11. Stir through the egg/Parmesan mix.
  12. Serve with a drizzle of olive oil and freshly grated Parmesan and garnish with fresh parsley (optional).

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