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Grilled Zucchini Carbonara Recipe

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★★★★★

4.8 from 64 reviews

This Grilled Zucchini Carbonara is a fresh and light twist on the classic Italian pasta dish. Featuring smoky, charred zucchini rounds grilled to perfection and tossed with al dente spaghetti in a creamy, cheesy sauce made from egg yolks, Pecorino cheese, fresh basil, and a touch of umami-rich white miso. Finished with lemon zest and black pepper, this dish balances rich flavors and vibrant freshness making it a perfect summer meal.

Ingredients

Scale

Vegetables

  • 2 large zucchini (about 10 oz. each), cut into 1/4″ rounds

Cooking Oils & Fats

  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. unsalted butter

Dry Ingredients & Seasonings

  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. white miso
  • 2 tsp. finely grated lemon zest

Pasta

  • 12 oz. spaghetti

Eggs & Dairy

  • 6 large egg yolks
  • 1 large egg
  • 1 cup finely grated Pecorino (about 3 oz.), plus more for serving

Herbs

  • 1/4 cup coarsely chopped fresh basil

Instructions

  1. Preheat Grill and Prep Zucchini: 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 sliced zucchini with extra-virgin olive oil and 1 teaspoon kosher salt. Let the zucchini rest for 5 to 10 minutes while the grill heats up to allow the seasoning to absorb.
  2. Grill Zucchini: Grill the zucchini rounds in batches if necessary, turning once halfway through grilling. Cook for about 5 to 6 minutes per side until the zucchini is nicely charred and softened but still holds its shape and texture.
  3. Cook Pasta: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally. Cook until just al dente or when a slight white core remains in the bite, approximately 10 minutes. Drain well but retain some pasta water if needed for sauce adjustment.
  4. Prepare Carbonara Sauce: While the pasta cooks, whisk together in a large bowl the egg yolks, whole egg, finely grated Pecorino, coarsely chopped fresh basil, unsalted butter, white miso, and lemon zest. Season with freshly ground black pepper to taste. Set this mixture aside and keep it away from heat to prevent scrambling.
  5. Toss Pasta with Sauce and Zucchini: Add the drained hot spaghetti and grilled zucchini to the bowl with the egg mixture. Gently but quickly toss everything together to evenly coat the pasta with the sauce. The residual heat from the pasta will cook the egg mixture into a glossy, creamy sauce that clings to the noodles.
  6. Serve: Divide the pasta among serving bowls, topping each with additional Pecorino cheese and a final grind of black pepper. Serve immediately for the best texture and flavor.

Notes

  • Ensure the pasta is hot when mixing with the egg mixture to properly cook the eggs and create a creamy sauce without scrambling.
  • White miso adds a subtle umami depth and saltiness to the sauce, enhancing the classic carbonara flavors.
  • Grilling zucchini adds smoky flavor and texture contrast that complements the creamy pasta.
  • If the sauce becomes too thick or clingy, stir in reserved pasta water a tablespoon at a time to loosen it up.
  • Use freshly grated Pecorino for optimal flavor and texture in the sauce.

Keywords: Grilled zucchini carbonara, zucchini pasta, carbonara with vegetables, vegetarian carbonara, Italian pasta recipe, grilled vegetables, summer pasta recipe

Find it online: https://kitchenbyclara.com/grilled-zucchini-carbonara-recipe/