Description
This Grilled Zucchini Carbonara is a delightful twist on the classic Italian pasta dish, featuring charred zucchini rounds grilled to perfection and tossed with a creamy egg and Pecorino sauce enhanced by fresh basil and a touch of lemon zest. The addition of white miso and butter adds a unique umami depth, while grilling the zucchini creates smoky flavor and tender texture. This recipe combines fresh summer vegetables with traditional carbonara flavors for a light yet satisfying meal.
Ingredients
Scale
Vegetables
- 2 large zucchini (about 10 oz. each), cut into 1/4″ rounds
Pasta
- 12 oz. spaghetti
Sauce
- 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
Other
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
Instructions
- Prepare the Grill: Preheat your grill or a large grill pan over medium-high heat for about 5 minutes to get it ready for cooking the zucchini.
- Season and Rest Zucchini: In a medium bowl, toss the zucchini rounds with the olive oil and 1 teaspoon of kosher salt. Let them rest for 5 to 10 minutes while the grill heats up. This helps the salt penetrate and moisture to release.
- Grill Zucchini: Grill the zucchini rounds in batches if necessary, turning them halfway through cooking. Grill each side for 5 to 6 minutes until the zucchini is charred and softened, developing a nice smoky flavor.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until just al dente—when a slight white core is still visible when bitten, approximately 10 minutes. Stir occasionally to prevent sticking.
- Prepare Carbonara Sauce: While the pasta cooks, mix together in a large bowl the egg yolks, whole egg, grated Pecorino, chopped basil, unsalted butter, white miso, and grated lemon zest. Season the mixture with freshly ground black pepper. Set aside, keeping it away from direct heat to avoid scrambling the eggs.
- Toss Pasta and Zucchini with Sauce: Drain the pasta and immediately add it along with the grilled zucchini to the egg mixture. Toss gently but quickly to combine. The residual heat from the pasta gently cooks the eggs, creating a glossy, creamy sauce that coats the pasta.
- Serve: Divide the pasta into serving bowls and top each with additional grated Pecorino and a fresh crack of black pepper to taste. Serve immediately for the best flavor and texture.
Notes
- Be sure to toss the pasta and egg mixture quickly when combining to prevent the eggs from scrambling and to create a smooth sauce.
- Grilling the zucchini adds a smoky depth to the dish, but if unavailable, pan-searing can be an alternative though it will change the flavor slightly.
- The white miso adds umami richness; however, it can be omitted if unavailable, or substituted with a small amount of soy sauce keeping in mind the flavor profile.
- Use fresh basil for best flavor; dried basil will not provide the same freshness.
- This recipe serves 4 people as a main course.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Keywords: Grilled Zucchini, Carbonara, Pasta, Italian, Vegetarian, Summer Recipe
