Jamie Oliver Zucchini Carbonara

There’s something about this Jamie Oliver Zucchini Carbonara that makes it feel both indulgent and oddly fresh. Maybe it’s the golden bits of bacon clinging to silky pasta, or the way courgettes soften just enough to catch the sauce without going mushy. I made this one evening when the fridge looked like a graveyard of vegetables, and somehow—by some quiet little miracle—it became the kind of meal you remember. Inspired by Jamie Oliver.

Ingredients Needed

• Pasta 500g penne
• Sauce 4 large egg yolks (save the whites for meringue or chuck ’em if you must) 100ml single cream A small handful of Parmesan, grated Sea salt and black pepper—be generous but not reckless
• Everything Else 6 medium courgettes (a mix of green and yellow if you can find them—don’t stress if not) Olive oil 6 rashers of back bacon Half a bunch of fresh thyme—about 15g, leaves picked A few courgette flowers, if you’re feeling fancy (totally optional)

How To Make Jamie Oliver Zucchini Carbonara

1. Start with the courgettes. Big ones? Quarter ’em. Scoop out the fluff in the middle—no one needs that. Then slice them on the diagonal, trying to match the shape of penne. Smaller ones? Just slice thinly. Don’t overthink it.
2. Bring a pot of salted water to a rolling boil. The kind that makes steam slap your glasses. Drop in the penne. Stir once. Forget it for 10 minutes. But don’t actually forget. Al dente is the goal—not mush.
3. Now, sauce. Crack those eggs, separating yolks like you’re playing a quiet game of operation. Into a bowl they go, with the cream and a handful of grated Parmesan. Pinch of salt. Crack of pepper. Fork it together till it’s smooth but not too fussy.
4. In a large frying pan—one with room to toss things—heat a glug of olive oil. Cut the bacon into thick strips. Big enough to feel like bacon. Fry until dark and crisp around the edges. Then in with the courgettes and a few good grinds of black pepper. They’ll start to soak up all that smoky fat. Add the thyme—chopped and scattered like confetti.
5. By now the pasta’s ready. Save a mug of the water—don’t forget, or you’ll regret it—and drain the rest. Straight into the courgette pan goes the pasta. Off the heat now. This part’s delicate. Pour in the eggy cream, splash in that pasta water, and toss like your life depends on it. The sauce should hug the pasta. Not scramble.
6. Grate in the rest of the Parmesan. Maybe more, if you’re the kind of person who measures cheese with your heart. Taste. Adjust. Taste again. If you’ve got courgette flowers, tear them over the top like edible sunshine. Serve immediately. It waits for no one.

Why I Love This Recipe

One time I made this when I was grumpy and tired and didn’t even want pasta. By the time I sat down, fork in hand, something shifted. It’s not just the taste—it’s the texture, the warmth, the sheer absurd comfort of it. My kids didn’t say a word until their bowls were empty. That kind of silence, Rare.

Recipe Tips

• If your bacon isn’t crispy, you’re not done. Keep going.
• Parmesan not in the fridge? Pecorino or even a sharp cheddar will do in a pinch.
• Want heat, A pinch of red chili flakes goes a long way.
• Leftovers are good—but fresh off the pan? That’s the real magic.
• No thyme, Oregano works. Or skip it. The bacon’s doing the heavy lifting.

How To Store This Jamie Oliver Zucchini Carbonara

• At Room Temperature: Honestly, don’t. The egg and cream aren’t built for loitering. Eat it hot or chill it quick.
• In the Fridge: Toss it in a container, lid on, into the fridge. It’ll hold for 3–4 days, but the texture changes. Softer. Still tasty.
• In the Freezer: You can freeze it, sure, but the sauce will lose its silkiness. Doesn’t mean it’s bad. Just different. Wrap it tight.
• Reheating: Low heat. Bit of water or cream. Stir like you care about it. Or microwave it in bursts, stirring every 30 seconds. It won’t be glamorous, but it’ll work.

Let’s Answer a Few Questions

How do I stop the eggs from scrambling?
Turn off the heat. Add sauce. Stir quickly. Trust yourself.

Whole eggs or just yolks?
Just yolks. Richer. Smoother. More “oh wow” per bite.

Can I skip the courgette flowers?
Of course. They’re pretty but not essential.

Gluten-free version?
Yep. Just swap in gluten-free pasta. Everything else holds.

Can I prep this ahead?
Sort of. You can slice the courgettes, mix the sauce. But don’t combine until go-time. That’s when the magic happens.

Nutrition Facts (per serving)

• Calories: 174.6
• Carbs: 6.9g
• Protein: 17.9g
• Fat: 8.2g
• Sugar: 2.1g
• Fibre: 1.5g
• Sodium: 601.8mg

Try More Recipe:

• Jamie Oliver Beef Stroganoff 15 Minute Meals
• Jamie Oliver Beef Stroganoff
• Jamie Oliver Vegetarian Wellington