Carbonara Recipe: Zucchini Carbonara

Carbonara Recipe

Here’s our MEAT FREE Carbonara recipe! Your favourite shape of pasta, plenty of delicious zucchini gently fried, one egg to make it creamy… and that’s it! Buon Appetito!

Keep reading to find out about the Meat Free Monday campaign!

The idea behind meat free Mondays is very simple: for one day a week try not to eat meat and enjoy the difference you can make on the environment. The movement is spreading all over the world, more and more people are joining in because it doesn’t really asks us to change our habits at all. Just once a week, remember not to eat meat. Many of us probably do it already without realising it, while for others meat is the easiest choice because it’s quick to cook, tastes delicious and doesn’t require much thinking or preparation.
Remember to have a look at the list of celebrities, restaurants and chefs supporting the movement!

Have a great week, and enjoy our Zucchini Carbonara as a tiny contribution to something we truly believe in because it is a concrete, practical way of making a difference.

Ingredients (serves about four)

350 g your choice of pasta (don’t use egg pasta)
500 g zucchini
1 egg
1 tablespoon Extra Vergin Olive Oil
4 tablespoons of grated Parmigiano or Pecorino cheese
Salt & pepper to taste

Carbonara Recipe


While you boil water and cook the pasta (al dente):
1. Wash, dry and slice your zucchini, then gently fry with one tablespoon of EVOO.
2. Beat an egg and add the cheese, salt and pepper to it.
3. Add the pasta (cooked al dente) to the zucchini and sauté for a couple of minutes.
4. Take away from heat/fire and add the egg and cheese mixture. Stir quickly and serve immediately. Add grated cheese and freshly ground pepper on top.

Tips & tricks 
Out of zucchini? Use finely chopped artichokes and sprinkle fresh mint on top: delicious!

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