The aroma of sizzling prosciutto fills the air, mingling with the delicate fragrance of garlic and freshly grated Parmesan in this Zucchini Carbonara with Crispy Prosciutto and Burrata. Picture a plate full of twirled zucchini noodles, glistening with a creamy sauce that dances on your taste buds like an Italian opera singer belting out a high note. Italian Lemon Spread Delight Low Carb Zucchini Pad Thai This dish is not just food; it’s an experience that beckons you to the table.
There’s something about enjoying Zucchini Carbonara with Crispy Prosciutto and Burrata on a cozy evening that warms the heart. Whether it’s a casual dinner or a special gathering, this dish brings everyone together, sparking joy and conversation. Crispy Chicken with Herb Butter The blend of flavors will have your taste buds singing with delight, making every bite feel like a mini celebration.
Why You'll Love This Recipe
- This dish is incredibly easy to prepare, making weeknight dinners stress-free
- The rich flavors of carbonara combined with fresh veggies create a delightful contrast
- Its vibrant colors make for a stunning presentation that impresses guests
- Perfect for any occasion, whether it’s family night or an elegant dinner party
I remember serving this Zucchini Carbonara at my last family gathering; the laughter around the table was just as memorable as the delicious bites we shared.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Zucchini: Choose firm, glossy zucchinis for optimal freshness and spiralize them for perfect noodles.
Crispy Prosciutto: Use thinly sliced prosciutto; its crispiness adds a delightful crunch that elevates the dish.
Burrata Cheese: Look for creamy burrata that melts beautifully into the pasta for added richness. For more inspiration, check out this Savory Italian Sausage Pasta recipe.
Eggs: Fresh eggs create a silky sauce; room temperature eggs incorporate better into the dish.
Parmesan Cheese: Grate fresh Parmesan for maximum flavor; avoid pre-grated options if possible.
Garlic: Fresh garlic gives a robust flavor; sauté until fragrant without letting it brown.
Olive Oil: Extra virgin olive oil adds depth; choose high-quality oil for best results.
Black Pepper: Freshly cracked pepper enhances flavor and gives the dish its signature kick.
The full ingredients list, including measurements, is provided in the recipe card directly below. Pineapple Chipotle Salmon.
Let’s Make it Together
Prepare Your Ingredients: Start by washing and spiralizing your zucchini into noodle-like shapes using a spiralizer or peeler. Set these aside while you get everything else ready.
Crisp Up That Prosciutto: In a skillet over medium heat, add sliced prosciutto and cook until crispy and golden brown, about 5-7 minutes. Remove from skillet and set aside on paper towels to absorb excess grease.
Sauté Garlic in Olive Oil: In the same skillet, add olive oil followed by minced garlic. Sauté until fragrant—about 30 seconds—making sure not to burn it; you want it golden, not charcoal!
Create Your Creamy Sauce Base: In a bowl, whisk together eggs and grated Parmesan cheese until smooth. Add lots of freshly cracked black pepper; this is where your carbonara gets its signature flavor!
Toss Everything Together!: Add spiralized zucchini to the skillet over low heat. Pour in your egg mixture quickly while tossing to coat evenly without scrambling the eggs—aim for creamy goodness!
Add Burrata and Prosciutto Last!: Gently fold in crispy prosciutto right before serving. Top each plate generously with torn burrata pieces that melt into your carbonara like little clouds of joy.
This Zucchini Carbonara with Crispy Prosciutto and Burrata is not only delicious but also showcases how simple ingredients can come together beautifully. So gather around your table, serve up bowls of creamy goodness, and enjoy! For more inspiration, check out this Creamy Sausage Rigatoni recipe.
You Must Know
- Zucchini Carbonara with Crispy Prosciutto and Burrata is not just a dish; it’s a culinary adventure!
- The creamy sauce paired with crunchy prosciutto creates a delightful contrast
- You’ll love the way the burrata melts into the pasta, taking your taste buds to Italy without leaving home
Perfecting the Cooking Process
Start by cooking the crispy prosciutto first, then spiralize zucchini while the pasta cooks, and combine everything in one pan for easy cleanup.
Add Your Touch
Feel free to swap zucchini for other veggies like asparagus or add garlic for extra flavor. A sprinkle of red pepper flakes can spice things up!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to prevent sogginess.
Chef's Helpful Tips
- To achieve perfect texture, be sure to salt your zucchini before cooking
- This will draw out excess moisture
- Use fresh eggs for a creamier sauce, as they bind beautifully
- Lastly, don’t rush the prosciutto; crispy is key!
Sharing this Zucchini Carbonara recipe has brought smiles at dinner parties and family gatherings. Everyone loves it when I whip this up!
FAQ
Can I use regular pasta instead of zucchini?
Absolutely! Regular spaghetti works well if you prefer traditional carbonara.
How do I make this dish vegetarian?
Simply omit the prosciutto and substitute it with sautéed mushrooms or smoked tofu.
What can I serve with Zucchini Carbonara?
A fresh side salad complements this dish perfectly, adding crunch and brightness.
Zucchini Carbonara with Crispy Prosciutto and Burrata
- Total Time: 30 minutes
- Yield: Serves 4
Description
Zucchini Carbonara with Crispy Prosciutto and Burrata is a delightful twist on the classic Italian dish, bursting with flavor and freshness. This easy-to-make recipe features spiralized zucchini noodles enveloped in a creamy carbonara sauce, complemented by crispy prosciutto and rich burrata cheese. Perfect for weeknight dinners or special occasions, this dish brings warmth and joy to any table.
Ingredients
- 3 medium zucchinis (spiralized)
- 4 oz thinly sliced prosciutto
- 6 oz burrata cheese (torn into pieces)
- 3 large eggs (room temperature)
- 1 cup grated Parmesan cheese (freshly grated)
- 2 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- Freshly cracked black pepper (to taste)
Instructions
- 1. Spiralize the zucchinis and set aside.
- 2. In a skillet over medium heat, cook the prosciutto until crispy, about 5-7 minutes. Remove and set aside on paper towels.
- 3. In the same skillet, add olive oil and sauté minced garlic until fragrant, about 30 seconds.
- 4. In a bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
- 5. Add spiralized zucchini to the skillet over low heat; pour in the egg mixture while tossing quickly to coat without scrambling.
- 6. Gently fold in crispy prosciutto before serving and top with torn burrata.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 220mg
Keywords: - For added flavor, try incorporating sautéed mushrooms or asparagus as a vegetable swap. - A pinch of red pepper flakes can enhance the dish’s spiciness.