Grilled Zucchini Carbonara Recipe

Introduction

Grilled Zucchini Carbonara offers a fresh twist on the classic Italian favorite by incorporating smoky, tender zucchini slices. This dish combines creamy, cheesy sauce with the bright flavors of lemon and basil for an unforgettable pasta experience.

Ingredients

• 2 large zucchini (about 10 oz. each), cut into 1/4″ rounds
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• 12 oz. spaghetti
• 6 large egg yolks
• 1 large egg
• 1 cup finely grated Pecorino cheese (about 3 oz.), plus more for serving
• 1/4 cup coarsely chopped fresh basil
• 1 tbsp. unsalted butter
• 1 tbsp. white miso
• 2 tsp. finely grated lemon zest
• Freshly ground black pepper

Instructions

1. Step 1: Prepare a grill for medium-high heat or heat a large grill pan over medium-high heat and preheat for 5 minutes. In a medium bowl, toss the zucchini rounds with olive oil and 1 teaspoon kosher salt. Let them rest for 5 to 10 minutes while the grill heats.
2. Step 2: Working in batches if needed, grill the zucchini rounds for 5 to 6 minutes per side, turning halfway through, until they are charred and softened.
3. Step 3: Bring a large pot of salted water to a boil and cook the spaghetti, stirring occasionally, until just al dente with a slight white center when bitten, about 10 minutes.
4. Step 4: Meanwhile, in a large bowl, combine the egg yolks, whole egg, grated Pecorino, chopped basil, butter, white miso, and lemon zest. Season with freshly ground black pepper and set aside away from heat.
5. Step 5: Drain the pasta, reserving some cooking water if desired. Add the hot pasta and grilled zucchini to the egg mixture. Gently but quickly toss to combine, allowing the heat from the pasta to create a glossy sauce that coats every strand.
6. Step 6: Divide the pasta among bowls, sprinkle with additional Pecorino, and season with black pepper to taste. Serve immediately.

Tips & Variations

• For a creamier sauce, reserve a small amount of pasta cooking water to mix in with the egg mixture as you toss the pasta.
• Substitute Pecorino with Parmesan for a milder flavor if preferred.
• Add toasted pine nuts or breadcrumbs on top for extra texture and crunch.
• If you don’t have a grill, you can roast the zucchini slices in the oven at 425°F (220°C) until lightly browned.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving as it may cause the sauce to scramble.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of only yolks?

Yes, this recipe includes both egg yolks and one whole egg to balance richness and help create a silky sauce without scrambling.

What is the role of white miso in this dish?

White miso adds a subtle umami depth and saltiness that enhances the flavors without overpowering the delicate zucchini and basil.

Grilled Zucchini Carbonara Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

This Grilled Zucchini Carbonara offers a fresh and flavorful twist on the classic Italian pasta dish. Tender, charred zucchini rounds are grilled to perfection and combined with a rich, creamy sauce made from egg yolks, Pecorino cheese, fresh basil, and a touch of white miso for depth. Finished with lemon zest and black pepper, this dish is a vibrant, satisfying meal perfect for summer or any time you crave a light yet indulgent pasta.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini and Grill

• 2 large zucchini (about 10 oz. each), cut into 1/4" rounds
• 2 tbsp. extra-virgin olive oil
• Kosher salt, to taste

Pasta

• 12 oz. spaghetti

Carbonara Sauce

• 6 large egg yolks
• 1 large egg
• 1 cup finely grated Pecorino Romano cheese (about 3 oz.), plus more for serving
• 1/4 cup coarsely chopped fresh basil
• 1 tbsp. unsalted butter
• 1 tbsp. white miso
• 2 tsp. finely grated lemon zest
• Freshly ground black pepper, to taste

Instructions

1. Prepare the Grill and Zucchini: Preheat your grill or a large grill pan over medium-high heat for about 5 minutes. Meanwhile, toss the zucchini rounds in a medium bowl with the olive oil and 1 teaspoon kosher salt. Let them rest for 5 to 10 minutes while the grill heats up to allow the seasoning to penetrate.
2. Grill Zucchini: Place the zucchini rounds on the hot grill in batches if necessary. Grill for about 5 to 6 minutes per side, turning halfway through, until the zucchini is nicely charred and softened but still holds its shape.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until just al dente—this usually takes around 10 minutes. The pasta should still have a slight white core when bitten.
4. Prepare Carbonara Sauce: In a large bowl, whisk together the egg yolks, whole egg, finely grated Pecorino cheese, chopped fresh basil, unsalted butter, white miso, and lemon zest. Season this mixture with freshly ground black pepper to your taste. Set aside away from any heat to prevent the eggs from scrambling.
5. Toss Pasta and Zucchini with Sauce: Drain the pasta, reserving some pasta water if needed. Add the hot pasta and grilled zucchini slices to the egg and cheese mixture. Gently but quickly toss everything together, allowing the heat from the pasta to gently cook the eggs, creating a glossy sauce that coats every strand.
6. Serve: Divide the carbonara pasta among warm bowls. Top each serving with additional grated Pecorino and a sprinkle of freshly ground black pepper. Serve immediately to enjoy its creamy texture and fresh flavors.

Notes

• Grilling the zucchini adds a smoky depth that complements the creamy carbonara sauce beautifully.
• Be careful when mixing the egg mixture with pasta to avoid scrambling the eggs; tossing quickly off the heat is essential.
• If the sauce is too thick, add a little reserved pasta water to loosen it and achieve a silky texture.
• White miso adds umami flavor but can be substituted with a small amount of soy sauce if unavailable.
• Using fresh basil brightens the dish and balances the richness of the carbonara sauce.

Keywords: Grilled zucchini carbonara, vegetarian carbonara, zucchini pasta, grilled vegetable pasta, Italian pasta recipe, summer pasta dish