Courgette carbonara

The greatest secret of those who know how to make really tempting unique dishes is the ability to reinterpret classic dishes from Italian cuisine, those evergreen recipes that are the envy of the world and that can be prepared on any occasion. Today we have tried to do just that by introducing a special recipe for a carbonara pasta sauce made with courgettes, reinvigorating the usual carbonara by transforming it into something fresher, ideal for spring. Once again, the best ingredient that is available to us in our kitchen, as is always the case when cooking, is our imagination. By adding some nice crispy courgettes we were able to create a richly coloured dish, which is obviously also pretty tasty. Are you ready to try this scrumptious new version, all you food lovers?


10 minutes Total time
15 minutes Active time
Serves 2 persons
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Fry the bacon in a pan with a little oil until it becomes crispy. Then add the courgettes cut into matchsticks and continue cooking. Season with salt. Prepare the sauce by beating the two egg yolks with some Parmesan, cream, salt and pepper. Cook the pasta and then transfer it to the frying pan with the courgettes and crispy bacon for a minute. Shortly afterwards add the creamy egg mixture and mix together having taken the pan off the heat. Do everything very quickly in order to avoid the formation of lumpy egg and serve immediately.

We suggest you combine this courgette carbonara with a white wine from Campania, for example, Fiano di Avellino.
Courgettes are particularly suitable for all those who follow a low calorie diet.

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