Authentic home cooking from Italy, with US measurements. 
Light Zucchini Carbonara After a Run
Today, together with Elena Sartorari, we brought Cookpad to the track for the Verona run dedicated to fighting violence against women! When I got back, I was hungry but wanted something light. Here’s a lighter version of zucchini carbonara!
Light Zucchini Carbonara After a Run
Today, together with Elena Sartorari, we brought Cookpad to the track for the Verona run dedicated to fighting violence against women! When I got back, I was hungry but wanted something light. Here’s a lighter version of zucchini carbonara!
Open in Cookpad AppSteps
- 1
Bring a large pot of salted water to a boil, then add the pasta.
- 2
Meanwhile, grill the zucchini and cut them into small pieces as they’re ready.
- 3
Before the pasta is fully cooked, add about 1/4 cup (about 60 ml) of pasta cooking water to a skillet. Drain the pasta and add it to the skillet along with the grilled zucchini.
- 4
While the pasta finishes cooking, add 2 eggs and mix well.
- 5
Drizzle with good quality extra virgin olive oil and season with black pepper to taste before serving.
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