ORIGINAL CARBONARA WITH ZUCCHINI - VEGETARIAN CARBONARA

A Vegetarian Alternative Approved by Romans

Zucchini carbonara might surprise purists, but it's become a beloved vegetarian variation of one of Rome’s most iconic dishes. Instead of guanciale, the zucchini brings a delicate sweetness and a tender bite, perfectly balancing the rich creaminess of the egg-based sauce.

This dish is perfect for vegetarians who want to enjoy the creamy texture and savory depth of a classic carbonara, without meat. It’s often served as a comforting weekday lunch or dinner, especially when zucchini are in season—from spring through late summer.

Despite being a twist, this version is very Roman-approved, especially when prepared with respect to tradition: no cream, no garlic, and absolutely no shortcuts. Just eggs, cheese, black pepper, and the golden touch of sautéed zucchini. Nonna wouldn’t have it any other way.

Replacing guanciale with zucchini gives the dish a lighter profile while still delivering satisfying flavor. Zucchini is high in water, fiber, and vitamin C, making this version easier to digest and lower in fat. Combined with protein-rich eggs and calcium-packed cheese, it becomes a complete and nutritious vegetarian meal.

It's a great choice for pasta lovers who want something comforting but not too heavy. A dish that respects Roman tradition while embracing seasonality and mindful eating.

If instead vegetarianism is not your choice, and you want to go for original Roman pasta recipes, why not try our Amatriciana, Gricia and Papalina pastas! [Hyperlink]

A little history

Carbonara is one of the youngest of Italy’s classic pasta recipes, dating back to the mid-20th century, likely born in Rome after World War II. The original included eggs, pecorino, black pepper, and guanciale—no cream, no onions, no nonsense.

The zucchini twist emerged more recently, as home cooks and chefs looked for lighter, vegetarian alternatives without sacrificing the core structure of carbonara. By replacing the meat with a vegetable that sautés beautifully and absorbs flavor well, this version stays true to the spirit of the dish: fast, humble, and deeply satisfying.

In many Roman homes today, you’ll find this dish served not as a compromise, but as a first choice, especially when zucchini are growing in the backyard garden. It’s a green tradition in the making—and one that’s here to stay.

The ingredients

• 300g | 10.6oz zucchini

• 3 egg yolks

• 200g | 7.1oz spaghetti pasta

• 50g | 1.8oz pecorino cheese + for decoration

• Black pepper

• Fine and coarse sea salt

• Extra virgin olive oil

The recipe step by step

1. Wash, trim and cut the zucchini in chunky strips

2. Add a generous glug of extra virgin olive oil to a saucepan and sizzle the zucchini on medium heat until golden brown; season with sea salt and black pepper while stirring every so often

3. Bring the water to a boil, add coarse sea salt and drop the pasta, set aside a ½ ladle of the cooking water for your sauce, but use it only when it cools down

4. Separate the egg yolks from the whites and add them into a bowl with pecorino.

5. Whisk thoroughly to reach a thick, creamy consistency and add black pepper to taste

6. Drain the pasta ‘al dente’ and pass it in the saucepan to sauté it until perfectly cooked

7. TIP: when you drain the pasta, the pasta water set aside previously should have cooled down enough to be added to the egg and cheese cream without risking to cook the egg and turn the sauce into an omelette!

8. Whisk ½ a ladle of cooking water thoroughly into the cheesy-eggy mix

9. Kill the heat under the saucepan, add the creamy sauce and stir well to marry all the flavors

10. Add freshly ground black pepper and a generous sprinkle of pecorino cheese before serving…then enjoy! 😋oy! 😋