Description

Zucchini Carbonara with Crispy Prosciutto and Burrata is a delightful twist on traditional carbonara. This dish features the perfect blend of crunchy prosciutto, luscious burrata, and tender zucchini, all tossed together to create a creamy, aromatic masterpiece. Ideal for any gathering or a cozy night in, this recipe promises to impress your guests and satisfy your cravings with every bite.

Ingredients

Scale

2 medium zucchinis, cut into ribbons
8 oz spaghetti
4 oz crispy prosciutto (about 8 slices)
4 oz burrata cheese
3 cloves garlic, minced
2 tbsp pine nuts
2 tbsp extra virgin olive oil
1 tsp freshly cracked black pepper
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish

Instructions

Wash and trim zucchinis; cut them into thin ribbons.
In a large skillet over medium heat, drizzle olive oil and cook prosciutto until crispy (4-5 minutes). Remove and set aside.
Boil salted water in a pot and cook spaghetti until al dente; reserve some pasta water before draining.
In the same skillet, add more olive oil if needed, sauté minced garlic for about 1 minute, then add zucchini ribbons. Cook until tender yet bright green (3-4 minutes).
Lower heat, stir in drained pasta and crispy prosciutto. Add burrata cheese and reserved pasta water gradually while tossing until creamy.
Season with black pepper and Parmesan cheese; toss well. Serve warm garnished with fresh basil leaves.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 480
Sugar: 3g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 20g
Cholesterol: 45mg

Keywords: For added flavor, toast pine nuts lightly before using. Substitute zucchini with asparagus or cherry tomatoes for variations. To enhance spiciness, sprinkle red pepper flakes during cooking.