Description
Creamy Zucchini Carbonara with Crispy Prosciutto and Burrata is a delightful twist on the classic Italian dish. This recipe marries the fresh flavors of zucchini and herbs with the richness of creamy burrata and crispy prosciutto, creating a perfect balance of textures and tastes. In just 35 minutes, you can whip up this gourmet pasta dish that’s ideal for everything from casual family dinners to elegant gatherings. With its impressive presentation and versatility, you can easily customize it to suit your taste preferences. Serve it warm topped with torn burrata, fresh herbs, and a drizzle of high-quality olive oil for an unforgettable dining experience.
Ingredients
- 3 ounces prosciutto
- 4 cloves garlic
- 2 zucchini or yellow summer squash
- 2 large eggs
- 3/4 cup parmesan cheese
- 1/4 cup pecorino cheese
- 3/4 pound spaghetti
- 8 ounces burrata cheese
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange torn prosciutto and smashed garlic.
- Drizzle with olive oil and bake for 8-10 minutes until crispy.
- While baking, toss grated zucchini with salt in a colander to remove excess moisture.
- In a large bowl, whisk together eggs, parmesan, pecorino, roasted garlic, basil, thyme, lemon zest, salt, and pepper.
- Cook spaghetti until al dente; reserve some pasta water before draining.
- Combine hot spaghetti with zucchini and egg mixture immediately; mix quickly to create a creamy sauce.
- Serve topped with burrata, crispy prosciutto pieces, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking/Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
Keywords: Use fresh ingredients for the best flavor. Reserve pasta water to adjust sauce consistency as needed. Customize by adding other vegetables like peas or spinach.