Today, I’m sharing a quick and easy recipe for Spaghetti Carbonara with a twist—zucchini flowers! This zucchini flower carbonara dish is ready in just 30 minutes and is perfect for a weeknight dinner.
Carbonara is a classic Italian pasta dish that originated in Rome. It’s known for its creamy sauce made from eggs, cheese, and crispy guanciale. One crucial step in this recipe is turning off the heat before adding the egg mixture. This prevents the eggs from scrambling and ensures a silky, smooth sauce.
Zucchini flowers are a delightful addition to this dish. They are the edible blossoms of the zucchini plant and have a delicate, slightly sweet flavor. To prepare them, simply remove the stems and the stamen. Gently wash them to remove any bugs and/or pollen. You can leave them whole or slice them into strips. They add a lovely touch to the carbonara, making it feel a bit more special and unique. The flowers also bring a subtle crunch and beautiful color to the plate.
If you can’t find guanciale, don’t worry! Pancetta is a great substitute. Guanciale is cured pork cheek, and it has a rich, slightly gamey flavor. Pancetta, on the other hand, is cured pork belly and tastes more like bacon but without the smokiness. Both work wonderfully in this recipe, giving you that delicious, savory flavor. Now, let’s get cooking and enjoy this delicious Zucchini Flower Carbonara!
Zucchini Flower Carbonara
Equipment
Ingredients
- 12 oz. Spaghetti
- 12 Zucchini Flowers stamen and stems removed
- 4 Eggs 1 whole egg and 3 egg yolks
- 5 oz. Pecorino Romano Cheese freshly grated
- 7 oz. Guanciale cubed (or pancetta)
- Salt and Black Pepper to taste
- 1 Tbsp. Extra Virgin Olive Oil
Instructions
Prepare the Ingredients
- In a medium bowl, whisk together the whole egg and egg yolks. Season with salt and black pepper. Mix in the grated Pecorino cheese until well combined. Set aside.
- Remove the stamen and stems from the zucchini flowers. Slice 2 into strips and leave the rest whole.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 2 cups of pasta water, then drain the spaghetti.
Cook the Guanciale
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale or pancetta and cook until it becomes crispy, about 5-7 minutes. Remove the crispy guanciale, leaving the rendered fat in the skillet, and set aside.
Combine Pasta and Zucchini Flowers
- Once the pasta is al dente, add into the same skillet. Add 1 cup of the pasta water and toss to combine and coat the pasta with the rendered fat.
Add the Egg Mixture
- Remove the skillet from heat to avoid scrambling the eggs. Mix for about one minute to cool off the pasta.
- Quickly pour the egg and cheese mixture into the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Add the crispy guanciale and zucchini flowers into the skillet and toss to combine.
Finish and Serve
- Sprinkle freshly grated Pecorino cheese on top and the sliced zucchini flowers and serve immediately.