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Got zucchini? Make summer carbonara with lemony bread crumbs
Gretchen McKay’s recipe uses zucchini, eggs and Parmesan for a vegetarian pasta that cooks in less than 30 minutes, she said.
- Zucchini carbonara offers a quick, vegetarian riff on the classic pasta dish, coming together in less than a half hour for a simple summer meal.
- Traditionally prepared with bacon or guanciale, this meatless version highlights seasonal zucchini, a welcome gift when produce is abundant during summer months.
- This recipe requires 1 pound of rigatoni and fresh zucchini, along with 1 ounce each of Pecorino Romano and Parmigiano-Reggiano for rich, layered flavor.
- To prepare the sauce, whisk the egg base separately with cheese and lemon zest, then stir vigorously off heat to create a creamy coating without scrambling.
- For meat lovers, adding crispy, cooked bacon provides a porky finish, while reserving starchy pasta water ensures the sauce reaches perfect clinging consistency.
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Total News Sources26
Leaning Left5Leaning Right1Center20Last UpdatedBias Distribution77% Center
Bias Distribution
- 77% of the sources are Center
77% Center
L 19%
C 77%
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