Dinner

Grilled Zucchini Carbonara Recipe

Name: Grilled Zucchini Carbonara Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 large zucchini (about 10 oz. each), cut into 1/4″ rounds; 12 oz. spaghetti; 6 large egg yolks; 1 large egg; 1 cup finely grated Pecorino (about 3 oz.), plus more for serving; 1/4 cup coarsely chopped fresh basil; 1 tablespoon unsalted butter; 1 tablespoon white miso; 2 teaspoons finely grated lemon zest; Freshly ground black pepper, to taste; 2 tablespoons extra-virgin olive oil; Kosher salt, to taste

ByAiden Wells February 26, 2026February 26, 2026

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Introduction

This Grilled Zucchini Carbonara is a fresh twist on the classic Italian favorite. Charred zucchini adds a smoky flavor that pairs beautifully with the creamy, tangy sauce made from eggs, Pecorino, and a hint of miso. It’s a comforting yet light pasta dish perfect for any season.

A white plate is filled with a pile of thick, yellow spaghetti noodles coated in a creamy sauce, mixed with grilled zucchini slices that have clear char marks. The noodles and zucchini are topped with white grated cheese and small black pepper flakes scattered evenly. A silver fork rests on the left side of the plate, partially covered by the noodles and zucchini. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large zucchini (about 10 oz. each), cut into 1/4″ rounds
2 tbsp. extra-virgin olive oil
Kosher salt
12 oz. spaghetti
6 large egg yolks
1 large egg
1 cup finely grated Pecorino (about 3 oz.), plus more for serving
1/4 cup coarsely chopped fresh basil
1 tbsp. unsalted butter
1 tbsp. white miso
2 tsp. finely grated lemon zest
Freshly ground black pepper

Instructions

Step 1: Prepare a grill for medium-high heat or heat a large grill pan over medium-high heat; preheat for 5 minutes. In a medium bowl, toss zucchini rounds with olive oil and 1 teaspoon kosher salt. Let rest for 5 to 10 minutes while the grill heats up.
Step 2: Grill zucchini in batches if needed, turning halfway through, until charred and softened, about 5 to 6 minutes per side.
Step 3: In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until just al dente with a slight white core visible when bitten, about 10 minutes.
Step 4: Meanwhile, in a large bowl, whisk together egg yolks, whole egg, finely grated Pecorino, chopped basil, butter, white miso, and lemon zest. Season with freshly ground black pepper. Set aside away from heat.
Step 5: Drain pasta and add it along with grilled zucchini to the egg mixture. Quickly but gently toss to coat the hot pasta, allowing the sauce to become glossy and creamy without scrambling the eggs.
Step 6: Divide pasta among serving bowls. Top with extra Pecorino cheese and a sprinkle of freshly ground black pepper. Serve immediately.

Tips & Variations

Use a grill pan if you don’t have an outdoor grill; it works just as well to get that lovely char on the zucchini.
For extra richness, stir in a handful of toasted pine nuts or crispy pancetta.
If you prefer a milder cheese, try substituting Parmesan for Pecorino.
Be sure to toss the hot pasta with the egg mixture off the direct heat to avoid scrambling the eggs.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving as it can cause the eggs to scramble.

How to Serve

A white plate holds a serving of spaghetti mixed with grilled zucchini slices. The spaghetti strands are creamy yellow and shiny with sauce, winding around and under the zucchini pieces that are green with dark grill marks. Some green herbs are mixed in with the pasta, adding small flecks of color. A pair of metal tongs held by a woman's hand is lifting a tangle of spaghetti along with a grilled zucchini slice, showing the texture and gloss of the sauce. The scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, grilled asparagus or roasted bell peppers work well and add a nice variation in flavor and texture.

Is it necessary to use miso in the sauce?

Miso adds a subtle depth and umami to the sauce, but if you don’t have it, you can omit it or replace it with a teaspoon of soy sauce for a different flavor profile.