lemony zucchini carbonara with chilli

lemony zucchini carbonara

I’m a massive fan of carbonara and have thoroughly enjoyed playing around making vegetarian recipes for it. This one 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.

zucchini carbonara

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

lemony zucchini carbonara

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.

lemony zucchini carbonara with chilli

Print Recipe
lemony zucchini carbonara with chilli


  • 250 g pasta optional gluten free
  • 2 T 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


  • 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.
Author: Sam Linsell

lemony zucchini carbonara with chilli

I look forward to connecting with you again in the future.

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

  2. 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 !

  3. Thnaks Gemma 🙂

  4. 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!

  5. 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!

  6. Im so glad, thanks for letting me know 🙂

  7. 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!

  8. Please let me know how it goes Jess.


  9. 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. :/

  10. 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!

  11. Thanks Julie

  12. 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

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

  14. Thanks Flavoured with love 🙂

  15. Awesome Jill, let me know how it goes.

  16. 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!

  17. Thanks Vicky and I hope you enjoyed it too. Sam

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