Irresistible Zucchini Carbonara with Crispy Prosciutto

Zucchini Carbonara with Crispy Prosciutto and Burrata is a dish that dances on your palate, combining the creamy richness of carbonara with the fresh crunch of zucchini. As the prosciutto crisps to perfection, its savory aroma wafts through the kitchen, tantalizing your taste buds and making you feel as if you’ve just stepped into an Italian trattoria. zesty Italian lemon spread low carb zucchini pad thai

Picture this: It’s a warm evening, and the sun is setting just right. You gather around the table with friends, laughter echoing in the air as you serve up bowls of this delightful dish. Each bite transports you back to a memorable family dinner where everyone fought over the last piece of crispy prosciutto. This dish is perfect for those casual get-togethers or even a cozy night in when you want to impress someone special.

Sharing this dish at our family gathering led to a friendly debate over who had the best technique for crisping prosciutto.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm, medium-sized zucchinis for optimal flavor and texture; they should be bright green without blemishes.

• Pasta: I recommend using spaghetti or fettuccine; these shapes hold onto the creamy sauce beautifully. For more inspiration, check out this Italian Sausage Pasta Soup recipe.

• Eggs: Fresh eggs are key here; they create that luscious carbonara sauce that clings to every strand of pasta.

• Parmesan Cheese: Grate your own for better flavor; pre-grated cheese often lacks that fresh cheesy zing.

• Prosciutto: Look for thin slices of prosciutto; they should crisp up nicely without too much fuss.

• Burrata Cheese: This creamy delight adds richness; serve it alongside for dreamy bites throughout your meal.

• Garlic: Fresh garlic cloves enhance the dish’s aroma and depth of flavor; don’t skimp on this!

• Black Pepper: Freshly cracked black pepper gives a wonderful kick that complements the creaminess perfectly.

• Olive Oil: Use high-quality extra virgin olive oil to elevate each ingredient’s natural flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below. pineapple chipotle salmon.

Let’s Make it Together

Prep Your Ingredients: Start by washing and slicing your zucchinis into thin ribbons or noodles. This makes them cook quickly while retaining some crunch.

Crisp the Prosciutto: In a large skillet over medium heat, add olive oil and crispy prosciutto until golden brown. This should take about 5 minutes; keep an eye on them!

Cook Your Pasta: While the prosciutto crisps up, boil water in a pot and cook your pasta according to package instructions until al dente.

Create the Sauce: In a bowl, whisk together eggs, grated Parmesan cheese, minced garlic, and plenty of freshly cracked black pepper until smooth.

Toss Everything Together: Drain your pasta but reserve some cooking water. Combine hot pasta with zucchini ribbons in the skillet; remove from heat before adding egg mixture to prevent scrambling.

Add Burrata and Serve: Gently fold everything together, adding reserved pasta water if needed for creaminess. Top each serving with torn pieces of burrata and extra crispy prosciutto before diving in!

Now that you’ve mastered Zucchini Carbonara with Crispy Prosciutto and Burrata, enjoy every bite knowing you’ve created something truly special! crispy chicken with herb butter.

Perfecting the Cooking Process

Start by cooking the prosciutto until crispy, then sauté zucchini noodles while boiling pasta. This ensures everything finishes at once for optimal flavor and texture.

Add Your Touch

Feel free to swap zucchini for other veggies like spaghetti squash or add garlic for extra flavor. You can even sprinkle in some chili flakes if you crave a little heat.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to preserve the creaminess of the burrata.

Sharing this dish always reminds me of my friend’s dinner party where everyone raved about it, asking for seconds and thirds! It brought smiles all around and solidified its place in my recipe book.

FAQ

Can I use regular pasta instead of zucchini noodles?

Absolutely, traditional spaghetti works perfectly if you’re not avoiding carbs.

How do I achieve the perfect crispy prosciutto?

Cook prosciutto in a hot skillet without oil until golden brown and crisp.

What can I substitute for burrata?

Creamy mozzarella or goat cheese are great alternatives if you can’t find burrata.

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Zucchini Carbonara with Crispy Prosciutto and Burrata

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• Author: tastyfoodonly
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Zucchini Carbonara with Crispy Prosciutto and Burrata is a delightful twist on a classic Italian dish that combines creamy carbonara sauce with fresh, crunchy zucchini. The crispy prosciutto adds savory depth, while the luscious burrata brings an indulgent creaminess. Perfect for casual gatherings or special occasions, this easy-to-make recipe will impress your guests and elevate your weeknight dinners.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis, spiralized
• 8 oz spaghetti or fettuccine
• 3 large eggs
• 1 cup grated Parmesan cheese
• 4 oz thinly sliced prosciutto
• 4 oz burrata cheese
• 2 cloves garlic, minced
• 1 tsp freshly cracked black pepper
• 2 tbsp extra virgin olive oil

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Instructions

1. Prepare zucchini: Wash and slice into thin ribbons or noodles.
2. Crisp prosciutto: Heat olive oil in a skillet over medium heat. Add prosciutto and cook until golden brown (about 5 minutes). Remove from skillet.
3. Cook pasta: In boiling water, cook pasta according to package instructions until al dente.
4. Make sauce: Whisk eggs, Parmesan, garlic, and black pepper in a bowl until smooth.
5. Combine: Drain pasta (reserve some cooking water), add hot pasta and zucchini to the skillet off heat. Quickly mix in the egg mixture to avoid scrambling.
6. Serve: Gently fold in burrata and crispy prosciutto, adding reserved water for creaminess.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (250g)
• Calories: 540
• Sugar: 3g
• Sodium: 720mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 220mg