Zucchini Carbonara from Jamie Oliver Jamie at Home
Jamie Oliver’s Zucchini Carbonara from *Jamie at Home* is a delightful twist on the classic Italian dish, combining the creamy richness of carbonara with the light, fresh flavors of zucchini and mint. This quick and easy recipe pairs al dente spaghetti or linguine with tender, golden zucchini sautéed in garlic and olive oil, then tossed in a luxurious sauce made from egg yolks, heavy cream, and freshly grated Parmesan cheese. A touch of fresh mint adds an unexpected burst of brightness, elevating the dish to a sophisticated yet approachable meal. Ready in just 35 minutes, this zucchini carbonara is perfect for weeknight dinners or casual entertaining. Don’t forget an extra sprinkle of Parmesan on top for that perfect finishing touch!
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Recipe Information
Ingredients
- 400 grams pasta (spaghetti or linguine)
- 3 medium zucchini
- 2 tablespoons olive oil
- 4 large egg yolks
- 100 milliliters heavy cream
- 50 grams Parmesan cheese, finely grated
- 2 tablespoons fresh mint leaves, chopped
- 2 large garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 to taste sea salt
- 1 to taste freshly ground black pepper
Instructions
Bring a large pot of salted water to a rolling boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
While the pasta is cooking, wash and trim the zucchini. Slice the zucchini into thin rounds or ribbons using a mandoline or a sharp knife.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the zucchini slices to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden. Season with a pinch of sea salt and black pepper.
In a small bowl, whisk the egg yolks, heavy cream, grated Parmesan cheese, and chopped mint leaves together until smooth. Set aside.
Once the pasta is ready, transfer it directly to the skillet with the zucchini using tongs. Toss everything together over low heat for about 1 minute.
Remove the skillet from the heat and immediately pour the egg yolk mixture over the pasta and zucchini. Stir quickly to create a creamy sauce, adding a bit of the reserved pasta cooking water, a tablespoon at a time, if the sauce is too thick.
Add the tablespoon of butter to the skillet and toss again until everything is evenly coated with the sauce.
Taste and adjust seasoning with additional salt and freshly ground black pepper if needed.
Serve immediately with extra grated Parmesan and a sprinkle of freshly chopped mint if desired.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 8750 mg | 380% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 43.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 805 mg | 62% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
