Linguine Zucchini Carbonara with Romano and Pancetta

Mar 10, 2006 by kiteless | 0 Comments| Share it:   

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Linguine and Zucchini Carbonara with Romano and Pancetta


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

Filed Under


  • eggs
  • Parmesan (I used Romano)
  • spaghetti or any long pasta (I used linguine)
  • 1 large zucchini
  • garlic
  • whole milk or half and half
  • black pepper
  • nutmeg (not shown)
  • 6-8 oz thick sliced pancetta (2-3 times the amount shown here, this was not enough!)

Step 1

Put a large pot of water on to start boiling. Grate up about 1 cup of the hard cheese, plus some strips for garnish if you like. Set aside.


Step 2

Meanwhile, slice up your zucchini like so:


Step 3

And then into long thin strips. Slice up about 3 cloves of garlic, and cube your pancetta (not shown). In a medium fry pan, saute your zucchini over medium-low heat in a very small amount of olive oil, until it starts to get tender and a bit limp, but not mushy. Set aside (forgot to get a pic of this part, sorry).


Step 4

Now cook up your bacon and garlic, I used the same pan that the zucchini was in (you will see this is not enough pancetta.


Step 5

You pasta water should be boiling by now. Salt it, and add about 5 oz of dried pasta. Side note: Do you ever see that really expensive pasta, handmade with a rough texture, see the astronomical price tag (this was $6 a package) and wonder if it is worth that price? Well I did, until I tried it. Man oh man, I don't make this stuff often because it breaks the bank, but just let me say it is worth every penny!


Step 6

While the pasta is cooking, quickly beat up 2 eggs, about 1/2 cup of whole milk, and a small grating of nutmeg and a dash of black pepper in a medium bowl and set aside. When the noodles are al dente, drain, then return the noodles to the pot and add the zucchini.


Step 7

Mix up the noodles and zucchini, and then add the garlic and pancetta, along with the egg-milk mixture. Stir in over very low heat, and add the cup of grated cheese.


Step 8

Cook for another minute or two until thick. Toss to coat, and serve immediately. Enjoy the linguine and zucchini carbonara with romano and pancetta.

Now that you have learned how to make linguine zucchini carbonara with romano and pancetta, please be sure to view these other pasta recipes. Also, you will love these Italian recipes.


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