I’m a massive fan of carbonara and have thoroughly enjoyed playing around making vegetarian recipes for it. This lemony zucchini carbonara with chilli is based on my lemony spinach carbonara , which I am besotted with, but in both cases, guanciale could be added it you felt it needed that bacon edge.

I developed this recipe and did a few shots for Earthbound Wines , a South Africa label that is organic and fair trade.

This lemony zucchini carbonara is a quick and easy recipe to whip up in the middle of the week. You could replace the parsley with basil and add more of any of the elements to suit your taste.

Storage Instructions for Lemony Zucchini Carbonara with Chilli

Short-term storage (Refrigeration):
Store any leftover lemony zucchini carbonara in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it sits, so when reheating, add a splash of water or extra olive oil to loosen it up.

Reheating:
Gently reheat in a pan over low heat, stirring continuously to prevent the egg-based sauce from scrambling. Avoid microwaving, as it can make the sauce clumpy.

Freezing:
Carbonara doesn’t freeze well due to the delicate nature of the egg sauce, which can separate when thawed. If you need to freeze it, store only the cooked zucchini and pasta (without the sauce) in an airtight container for up to 1 month. When ready to eat, reheat and mix with freshly made sauce.

Tips for the Best Carbonara Experience

Serve immediately: Carbonara is best enjoyed fresh, as the sauce is at its creamiest right after cooking.
Use fresh ingredients: The balance of lemon, chilli, and zucchini works best with fresh produce for a vibrant, zesty flavor.
Customize the heat: Adjust the chilli levels to suit your spice preference, or omit it for a milder version.

Prep Time:10

Cook Time:30

Ingredients

250 grams pasta optional gluten free
2 Tbsp olive oil
3 cups thinly sliced zucchini
½ – 1 red chilli finely chopped or a pinch of dried chilli flakes
2 free-range eggs lightly beaten
100 ml crème fraiche
Zest of a large lemon 2 small lemons
¾ cup finely grated Parmesan cheese plus extra to serve
1 T chopped parsley
Salt and pepper

Instructions

Cook the pasta in salted water according to manufacturers in instructions. Make sure it’s very al dente.
While the pasta is cooking, heat the olive oil in a large non-stick frying pan and cook the zucchini and chili for a few minutes, tossing and shaking the pan. When this is cooked set aside.
Get all the other ingredients ready.
When the pasta is al dente, drain reserving 100ml of the cooking liquid. Put the pasta back in the pot with the liquid (off the heat). Add the egg and stir to incorporate. Add all the other ingredients – including the zucchini, stir and put the lid on. This will heat everything through. Adjust seasoning; it needs a good few grinds of black pepper.
Serve immediately with more grated Parmesan.

Notes

Storage Instructions for Lemony Zucchini Carbonara with Chilli

Reheating:
Gently reheat in a pan over low heat, stirring continuously to prevent the egg-based sauce from scrambling. Avoid microwaving, as it can make the sauce clumpy.

Servings: 2

Author: Sam Linsell

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21 Comments

Gorgeous, I’m all for a vegetarian version of carbonara!

I am such a fan of veggies pastas like this. So pretty and totally delicious!

Hi!! Love this recipe….I love vegetarian recipes instead of others…so this would be nice to prepare for my lunch at the office.
Today I discovered your blog and it was a nice thing today…..big kiss from Barcelona (Spain) and thanks for sharing !

Thnaks Gemma 🙂

Mmmm, this looks so creamy and delicious. I know you’re going for a vegetarian version here, but I’d probably add bacon to mine 😉 Or perhaps pancetta!

I made this when we got back from the grocery this evening. Its so fantastic! I’m so used to cooking with flavours that smack you in the mouth! The flavours i got from this where so delicate and bright!

Im so glad, thanks for letting me know 🙂

This had just made it on to this weeks dinner menu. I was looking for a non tomato based pasta that wasn’t too heavy and this looks perfect. My mouth is watering just thinking about it!

Please let me know how it goes Jess.

Thanks
sam

This pasta sounds fantastic! I love that you made carbonara slightly healthier with the addition of vegetables. And I have to say, I’m a bit jealous of your upcoming spring. We’re about to head into winter. :/

This pasta looks amazing Sam! Whenever I make pasta, it never turns out as good looking as this. You have definitely inspired me to recreate the recipe.. hopefully I have some luck!

Beautiful photos! LOVE this vegetarian version of a classic. Looks great. 🙂

Thanks Julie

Hi Thalia, everything you make is beautiful! everything. PS – maybe it does help a liiiittttle bit that I am a food stylist. Maybe?

Sam x

But you have snow? so that balances everything out in my opinion.

this looks SO fresh and delicious! making tonight 🙂
–jill

http://www.thejjreport.com

Your Pasta looks so delicious. Wonderful recipe. I will definitely give it a try.

Thanks Flavoured with love 🙂

Awesome Jill, let me know how it goes.
Sam

Wow, this dish looks amazing, and such great photography too. I can’t believe I have only just discovered your blog. So many new things to get cooking. First on the list is this dish!