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Carbonara with zucchini is a variation of the classic Roman carbonara in which zucchini are added, giving a slightly sweet flavor and a pleasant crunchy texture. This first course is simple to prepare and is perfectly suited to any occasion.






Cut the zucchini into rounds
Heat 3 tablespoons of oil and brown the garlic in it, then add the zucchini and cook over low heat for 20 minutes
Salt them halfway through cooking
In a bowl, beat the eggs and yolk with 4 tablespoons of pecorino, salt and pepper
Cook the spaghetti, drain it and pour it into the bowl; mix quickly so the eggs do not set, then add the zucchini, a handful of chopped parsley and more pecorino
Frying Pan
Bowl
Store in the refrigerator for up to 2 days
This version of carbonara is enriched with zucchini to give the dish a fresh touch
Italia, Lazio
| Energy (kcal) | 200.97 |
| Carbohydrates (g) | 23.3 |
| of which sugars (g) | 1.7 |
| Fat (g) | 7.6 |
| of which saturates (g) | 2.39 |
| Protein (g) | 9.29 |
| Fibre (g) | 1.41 |
| Salt (g) | 2.46 |





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