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Zucchini Carbonara


  • 6 medium green and yellow zucchini
  • 500 g. penne pasta
  • 4 egg yolks
  • ½ cup whipping cream
  • ½ cup Parmesan cheese
  • 6 slices of bacon
  • olive oil
  • ½ bunch of thyme, chopped
  • salt & pepper


  • Bring a large pot of water to a boil.
  • Add the penne and cook until al dente.
  • Cut the zucchini into lengthwise quarters, then slice.
  • To make carbonara sauce, put the egg yolks into bowl, add Parmesan cheese and cream and mix.
  • In a heated frying pan, fry the bacon.
  • Add zucchini to frying pan and add the salt, pepper and thyme laves.
  • Cook until the zucchini is golden and slightly soft.
  • Drain the pasta, reserving some of the liquid.
  • Pour the pasta back into the cooking pot and immediately add the bacon zucchini mixture and mix well.
  • Remove from the heat and add some of the reserved pasta cooking water, then the creamy sauce.
  • Mix and serve immediately.