Zucchini Carbonara

Zucchini Carbonara with no pasta at all. Zettuccine, also known as zucchini fettuccine, is the fun little name for those thick zucchini ribbons that soak up sauce beautifully. This one pan recipe keeps things simple while delivering all the comfort of a classic carbonara without the heaviness.

Tender zucchini ribbons are tossed with crispy bacon pieces and coated in a silky carbonara sauce that comes together right in the pan. It is rich, savory, and surprisingly satisfying, proving that Zucchini Carbonara can still feel indulgent even without traditional pasta.

• What Makes This Recipe So Good
• What Goes Into Zucchini Carbonara
• How To Make Zucchini Carbonara
• Tips For Making Zucchini Carbonara
• Recipe FAQ’s
• Zucchini (Zettuccine) Carbonara Recipe

What Makes This Recipe So Good

This Zucchini Carbonara hits the sweet spot between comfort food and fresh, feel good cooking. Swapping pasta for zucchini ribbons keeps the dish light, but you still get all the rich, savory flavors you expect from a classic carbonara. Crispy bacon, plenty of cheese, and a glossy egg based sauce make this zucchini carbonara recipe taste indulgent without feeling heavy.

What really sets this zucchini pasta carbonara apart is the method. The zucchini noodles are cooked just enough to stay tender, then quickly tossed with the sauce off the heat so everything coats smoothly without scrambling. The result is a silky, well balanced zucchini noodle carbonara that feels just as satisfying as the original, minus the pasta coma.

What Goes Into Zucchini Carbonara

This Zucchini Carbonara keeps the ingredient list short and purposeful, letting each component do real work in the dish.

• Zucchini: Large, firm zucchini are sliced into thick ribbons that mimic fettuccine and stay tender without turning watery.
• Middle Bacon or Pancetta: This brings the salty, savory backbone of the dish and provides the rendered fat that flavors the sauce from the very first step.
• Eggs: Eggs create the signature carbonara sauce, turning glossy and rich when tossed with the hot zucchini off the heat.
• Cheese: A blend of Parmigiano Reggiano and Pecorino adds sharpness, salt, and depth, balancing the zucchini and bacon perfectly.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Zucchini Carbonara

1. Prepare Zucchini: Slice zucchini in half lengthways. Using a peeler, peel ribbons down to the center and repeat. Discard the core or chop it to add into the sauce later.

1. Heat the Pan: Place a large skillet over medium heat and allow it to warm up evenly before adding any ingredients.

1. Cook the Bacon: Add the bacon or pancetta to the pan and sauté for about 5 minutes, until golden, crisp, and the fat has rendered.

1. Mix Sauce: While bacon cooks, whisk eggs, cream, Parmigiano Reggiano, and Pecorino in a bowl until smooth and well combined.

1. Add Zucchini: Add the zucchini ribbons to the skillet and toss gently with the bacon, cooking just until they begin to soften.

1. Lower the Heat: Reduce the heat to low. This step is essential to prevent the eggs from scrambling when added.

1. Create the Sauce: Slowly pour the egg mixture into the pan while stirring continuously. The residual heat will thicken the sauce and coat the zucchini evenly.

1. Season: Season with freshly cracked pepper and salt to taste if needed. Divide the Zucchini Carbonara into bowls and serve immediately while glossy and hot.

Zucchini Carbonara pairs best with sides that add texture or freshness without stealing the spotlight. Caprese Garlic Bread is a great option if you want something crisp and cheesy to scoop up the silky sauce.

For a lighter contrast, Garlic Prawns and Avocado Crostini brings brightness and a little elegance to the table, balancing the richness of the carbonara. If you want something more comforting and filling, Cornbread adds a subtle sweetness that works surprisingly well alongside the salty bacon and cheese.

Tips For Making Zucchini Carbonara

• I always reach for large, firm zucchini here. They peel into longer ribbons and hold their shape better, which makes the whole dish feel more like real fettuccine instead of soft vegetables.
• Zucchini cooks fast, so keep an eye on it. I like to pull it while it is just tender with a bit of bite, because it will soften more once the sauce hits the pan.
• This is one of those recipes where lowering the heat really matters. I take the pan off the hottest part of the stove before adding the eggs so the sauce turns silky instead of scrambled.
• Stir continuously and confidently when the egg mixture goes in. If it thickens too quickly, a tiny splash of warm water or bacon fat usually brings everything back to that glossy, creamy finish.

Lower the heat before adding the egg mixture and stir constantly. The residual heat from the pan and zucchini is enough to cook the eggs gently into a silky sauce.

This usually means the zucchini cooked too long or released excess moisture. Use large, firm zucchini and keep the cooking time short so the sauce stays glossy.

Yes. Traditional carbonara relies on eggs and cheese only. The cream adds extra insurance and richness, but you can leave it out if you prefer a more classic approach.

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IngredientsUSMetric1x2x3x

• ▢ 4 large Zucchini washed and unpeeled
• ▢ 8 oz middle bacon rashers (rind removed) or pancetta, cubed
• ▢ 2 large eggs
• ▢ 1/4 cup cream thickened or half and half
• ▢ 1/4 cup freshly grated Parmigiano-Reggiano
• ▢ 1/4 cup freshly grated Pecorino
• ▢ 1 pinch cracked black pepper

Instructions

• Slice each Zucchini in half lengthways. Using a vegetable peeler, peel ribbons to the centre of the Zucchini; flip and peel again. Discard centre core or chop finely to add to the sauce.
• Heat a skillet over medium heat. Add the bacon (or Pancetta) and sauté until golden and crisp (about 5 minutes).
• While the bacon is frying; whisk the eggs, cream and cheeses together until well-combined.
• Add the Zucchini ribbons to the pan, and continue to sauté with the bacon until just starting to soften. Reduce heat down to low (very important), and slowly pour in the the egg mixture while stirring quickly until the sauce thickens. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling.
• Season with freshly cracked black pepper, add salt to your taste (if using); divide the ‘Zettuccini’ into bowls and serve immediately.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Zucchini (Zettuccine) Carbonara

Ingredients

• 4 large Zucchini washed and unpeeled
• 8 oz middle bacon rashers (rind removed) or pancetta, cubed
• 2 large eggs
• 1/4 cup cream thickened or half and half
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/4 cup freshly grated Pecorino
• 1 pinch cracked black pepper

Instructions

• Slice each Zucchini in half lengthways. Using a vegetable peeler, peel ribbons to the centre of the Zucchini; flip and peel again. Discard centre core or chop finely to add to the sauce.
• Heat a skillet over medium heat. Add the bacon (or Pancetta) and sauté until golden and crisp (about 5 minutes).
• While the bacon is frying; whisk the eggs, cream and cheeses together until well-combined.
• Add the Zucchini ribbons to the pan, and continue to sauté with the bacon until just starting to soften. Reduce heat down to low (very important), and slowly pour in the the egg mixture while stirring quickly until the sauce thickens. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling.
• Season with freshly cracked black pepper, add salt to your taste (if using); divide the ‘Zettuccini’ into bowls and serve immediately.

Notes

Nutrition

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