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, it’s 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
💚 Why You’ll 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.
❓ 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.
🥒 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
- ½ a bunch of fresh thyme, (15g)
- a few courgette flowers, (optional)
🥘 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.
💭 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.
🥗 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 .
🎚 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.
🥵 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 ½ minutes, stirring in between, until heated through.
FAQs
How to stop eggs from scrambling in zucchini carbonara?
To prevent scrambling in zucchini carbonara, move hot pasta directly into the egg mixture bowl using tongs, tossing quickly to create a creamy sauce.
Is it better to make zucchini carbonara with whole egg or yolk?
Using only the yolks in zucchini carbonara creates a richer, creamier sauce compared to using whole eggs.
How do I thicken my zucchini carbonara sauce?
To thicken zucchini carbonara sauce, simmer it on the stove for about a minute, to ensure a creamy consistency.
What is a substitute for Parmesan cheese in zucchini carbonara?
Substitute Parmesan cheese in zucchini carbonara with Pecorino, Pecorino Romano, Romano, Grana Padano, or Cacio de Foss for a similar flavor.
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
Jamie Oliver Zucchini Carbonara
Description
Jamie Oliver’s Zucchini Carbonara is made with courgettes, penne, eggs, cream, Parmesan cheese, olive oil, back bacon, and fresh thyme resulting in a flavorful dish that takes 35 minutes to prepare!
Ingredients
Instructions
- 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.
Notes
- 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.