This delicious Jamie Oliver Zucchini Carbonara is a quick, creamy twist on a classic pasta dish. Packed with fresh courgettes, crispy bacon, and a silky Parmesan sauce, itβs perfect for a midweek dinner. With simple ingredients you likely have on hand, this recipe offers flexibility and big flavor in every bite. A must-try comfort meal!
Try More Jamie Oliver Recipe:
- Jamie Oliver Beef Stroganoff 15 Minute Meals
- Jamie Oliver Beef Stroganoff
- Jamie Oliver Vegetarian Wellington
π Why Youβll Love This Zucchini Carbonara Recipe:
- It’s a lighter, veggie-packed version of traditional carbonara.
- The combination of bacon, courgettes, and creamy sauce creates a deliciously comforting meal.
- It’s easy and quick to prepare, making it perfect for busy evenings.
- The flavors are balanced and satisfying, making it a hit with both kids and adults.
β What Is Jamie Oliver’s Zucchini Carbonara Recipe?
Jamie Oliver’s Zucchini Carbonara is a pasta dish featuring penne, crispy bacon, courgettes, and a creamy sauce made with eggs, cream, and Parmesan cheese. It’s a flavorful twist on the classic carbonara recipe.

π₯ Jamie Oliver Zucchini Carbonara Ingredients
- 6 medium green and yellow courgettes
- 500 g penne
- 4 large eggs
- 100 ml single cream
- 1 small handful of Parmesan cheese
- olive oil
- 6 slices back of back bacon
- Β½ a bunch of fresh thyme, (15g)
- a few courgette flowers, (optional)
π₯ How To Make Jamie Oliver Zucchini Carbonara
- Halve and quarter any larger courgettes lengthwise. Remove and discard any fluffy middle bits.
- Slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Finely slice smaller courgettes.
- Bring a large pan of salted water to a boil. Add the penne pasta and cook according to the packet instructions until al dente.
- Separate the eggs, putting the yolks into a bowl (save the whites for another recipe). Add the cream and grate in half of the Parmesan cheese. Mix with a fork and season lightly with sea salt and black pepper.
- Heat a large frying pan and add a splash of olive oil. Cut the bacon into chunky lardons and fry until dark brown and crisp. Add the courgette slices and two big pinches of black pepper.
- Pick, chop, and sprinkle in the thyme leaves, stirring until the courgettes are coated with the bacon-flavored oil and start to turn golden and soften slightly.
- When the pasta is cooked, drain it, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and bacon.
- Remove from heat and add a ladleful of reserved cooking water and the creamy sauce. Stir quickly to combine (do not cook further to avoid scrambling the eggs).
- Grate in the remaining Parmesan cheese and add more cooking water if needed for a silky sauce. Taste for seasoning and adjust if necessary. Tear any courgette flowers over the top if available. Serve immediately.
π Recipe Tips
- Be careful not to overcook the pasta; it should be al dente to maintain its texture.
- Save some pasta cooking water to add to the sauce, as it helps create a silky texture.
- Adjust the seasoning according to your taste preferences.
- If courgette flowers are available, use them as a garnish for a beautiful finishing touch.

π₯ What To Serve With Zucchini Carbonara?
Serve Zucchini Carbonara with Green Bean Salad, Butternut Squash Salad, Pickled Red Onions, Sprouts With Bacon, Butter Bean Mash,Zucchini Fritters, and Korma Chicken .
π How To Store Leftovers Zucchini Carbonara?
- In The Fridge: Store leftover zucchini carbonara in an airtight container for 3 to 4 days.
- In The Freezer: Freeze leftover zucchini carbonara in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
π₯΅ How To Reheat Leftovers Zucchini Carbonara?
- On The Stove: Reheat gently leftover zucchini carbonara in a saucepan over low heat for about 5 minutes, or until hot.
- In The Microwave: Heat leftover zucchini carbonara in a microwave-safe dish for 1 to 1 Β½ minutes, stirring in between, until heated through.
FAQs
How to stop eggs from scrambling in zucchini carbonara?
Is it better to make zucchini carbonara with whole egg or yolk?
How do I thicken my zucchini carbonara sauce?
What is a substitute for Parmesan cheese in zucchini carbonara?
Try More Jamie Oliver Recipe:
Jamie Oliver Zucchini Carbonara Nutrition Facts
Amount Per Serving
- Calories 174.6
- Total Fat 8.2g
- Saturated Fat 4.3g
- Cholesterol 23.2mg
- Sodium 601.8mg
- Potassium 420.5mg
- Total Carbohydrate 6.9g
- Dietary Fiber 1.5g
- Protein 17.9g