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.
Ingredients
Scale
- 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
Instructions
- Prepare zucchini: Wash and slice into thin ribbons or noodles.
- Crisp prosciutto: Heat olive oil in a skillet over medium heat. Add prosciutto and cook until golden brown (about 5 minutes). Remove from skillet.
- Cook pasta: In boiling water, cook pasta according to package instructions until al dente.
- Make sauce: Whisk eggs, Parmesan, garlic, and black pepper in a bowl until smooth.
- 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.
- 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