Quick Overview
If you’re craving a comforting yet light meal that embodies the essence of Italian cuisine, look no further than this Zucchini Carbonara with Crispy Prosciutto and Burrata. This delightful dish combines tender zucchini noodles with a rich carbonara sauce, perfectly complemented by the crunch of crispy prosciutto and the creaminess of burrata. It’s an ideal choice for a weeknight dinner or to impress guests at your next gathering.
Ingredient Breakdown
Zucchini
Zucchini serves as the star of this dish, providing a fresh base. You will need 2 medium zucchinis. Spiralized or julienned, they create a wonderful texture while keeping the dish light and nutritious.
Spaghetti
Opt for 8 ounces of spaghetti for the traditional carbonara feel. The pasta adds substance to the dish while pairing beautifully with the creamy sauce.
Eggs
You will need 3 large eggs to create a rich sauce. They help bind everything together and add silkiness when combined with cheese.
Pecorino Romano Cheese
Use 1 cup of grated Pecorino Romano cheese for depth of flavor. Its sharpness perfectly balances the richness from the egg mixture in this creamy sauce.
Crispy Prosciutto
For crunch and flavor, prepare 6 ounces of prosciutto. When cooked until crispy, it adds an irresistible texture contrast that enhances every bite.
Burrata
Include 1 ball of burrata cheese as a finishing touch. Its creamy interior complements the savory flavors and brings an indulgent element to your meal.
Black Pepper
Freshly cracked black pepper is essential for seasoning. Use it generously to enhance the overall taste without overpowering other ingredients.
Step By step Recipe: Zucchini Carbonara with Crispy Prosciutto and Burrata
Prepare the Ingredients
Begin by gathering all your ingredients on a clean countertop. Make sure your zucchini is washed and dried properly. Spiralize or julienne them into thin strands to mimic traditional pasta shapes. Set aside your prepared zucchinis while you cook the spaghetti and crispy prosciutto.
Cook Spaghetti
In a large pot, bring salted water to a boil over high heat. Add your spaghetti once boiling, cooking according to package instructions until al dente—usually around 8-10 minutes. Reserve 1 cup of pasta water before draining to use later in your sauce preparation.
Crisp Prosciutto
In a skillet over medium heat, add sliced prosciutto in one layer. Cook for about 4-5 minutes or until crispy, turning occasionally for even cooking. Once done, place on paper towels to absorb excess grease while you prepare your carbonara sauce.
Make the Sauce
In a mixing bowl, whisk together eggs and grated Pecorino Romano cheese until fully combined. Add freshly cracked black pepper according to taste—this adds essential flavor to your sauce that ties everything together nicely.
Combine Pasta and Sauce
Return drained spaghetti to the warm pot off heat. Gradually pour in the egg mixture while tossing quickly with tongs or a spatula—this prevents scrambling eggs! If necessary, mix in reserved pasta water one tablespoon at a time until desired creaminess is achieved.
Add Zucchini Noodles
Now gently fold in your prepared zucchini noodles into the carbonara mixture until fully coated in the creamy sauce. The residual heat will soften them slightly without losing their texture—perfectly balancing freshness with indulgence!
Serve With Crispy Prosciutto And Burrata
Plate your Zucchini Carbonara in shallow bowls or plates for an elegant touch. Top each serving generously with crispy prosciutto pieces followed by torn burrata cheese atop each portion—allowing its creaminess to melt into warmth from the pasta below!
Serving and Storing Tips
Serving Suggestions
Serve this dish immediately after preparing for optimal flavor and texture retention; it’s best enjoyed fresh! Pair it alongside crusty bread or a simple side salad dressed lightly in olive oil for an added refreshing element that complements rich flavors beautifully.
Leftover Storage
Store any leftovers in an airtight container within your refrigerator; they should keep well for up to three days maximum! When reheating leftovers on low heat—add splashes of water if needed—to restore creaminess without overcooking delicate zucchini noodles from initial preparation!
Mistakes to avoid
One common mistake when preparing Zucchini Carbonara with Crispy Prosciutto and Burrata is overcooking the zucchini. Zucchini should remain slightly crunchy for the best texture. Cook it just until tender, not mushy.
Another mistake is using low-quality ingredients. High-quality prosciutto and fresh burrata make a significant difference in flavor. Always choose the best you can find to elevate your dish.
A third mistake involves neglecting to season properly. Many people forget that zucchini can be bland without adequate seasoning. Ensure you season each layer of your dish, including the pasta water, to bring out all flavors.
Lastly, do not skip the step of crisping the prosciutto. This adds a delightful crunch that balances the creamy burrata and soft zucchini. Properly crisped prosciutto creates an essential contrast in your Zucchini Carbonara.
Tips and tricks
To achieve the best results for Zucchini Carbonara with Crispy Prosciutto and Burrata, always start by prepping your ingredients ahead of time. This includes slicing zucchini into uniform pieces to ensure even cooking. You want each piece to absorb all flavors equally while maintaining its shape and texture in the dish.
Another tip is to cook your pasta al dente before adding it to the sauce. This ensures that the pasta holds its shape and provides a firm bite against the creamy sauce. Remember to reserve some pasta water before draining; this starchy liquid helps bind your sauce together.
When cooking prosciutto, use medium heat to avoid burning it quickly. You want it crispy but not overly charred, which can taste bitter. A non-stick pan works well here, making cleanup easier while ensuring even cooking.
Finally, incorporate freshly cracked black pepper generously into your dish for depth of flavor. The pepper enhances all other flavors without overpowering them and brings a hint of spice that complements the creaminess of burrata beautifully.
Suggestions for Zucchini Carbonara with Crispy Prosciutto and Burrata
Consider adding garlic or shallots when sautéing your zucchini for an extra layer of flavor in your Zucchini Carbonara with Crispy Prosciutto and Burrata. These aromatic vegetables enhance overall taste while complementing both cheese and prosciutto perfectly.
You might also experiment with different types of cheese if you cannot find burrata easily. A creamy ricotta or a rich mascarpone can work as substitutes; however, they will change the dish’s overall profile slightly.
For those looking for additional greens, consider incorporating spinach or arugula at the end of cooking for added nutrition and color. These greens wilt quickly and offer freshness alongside creamy elements in the dish.
Lastly, serve this carbonara with a side salad dressed lightly with lemon vinaigrette for a refreshing contrast to its richness. A simple mixed green salad enhances your meal without overwhelming flavors.
FAQs
What is Zucchini Carbonara with Crispy Prosciutto and Burrata?
Zucchini Carbonara with Crispy Prosciutto and Burrata is a delicious twist on traditional carbonara pasta dishes featuring fresh zucchini as a key ingredient. The crispy prosciutto adds texture while burrata offers creaminess that enriches each bite.
Can I make Zucchini Carbonara vegetarian?
Yes! To create a vegetarian version of Zucchini Carbonara, simply leave out the prosciutto or substitute it with crispy mushrooms or eggplant for similar texture without meat flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of reserved pasta water to keep it moist as you warm it gently on low heat.
What can I pair with this dish?
Zucchini Carbonara pairs wonderfully with a light white wine like Pinot Grigio or Sauvignon Blanc. Alternatively, serve it alongside fresh bread or a crisp side salad for balance.
Can I use spiralized zucchini instead?
Absolutely! Spiralized zucchini works well in place of traditional noodles if you’re looking for a lower-carb alternative while still enjoying flavors from Zucchini Carbonara with Crispy Prosciutto and Burrata.
How do I prevent my zucchini from becoming soggy?
To prevent sogginess, cook zucchini briefly over medium heat until just tender instead of long periods at high heat that cause moisture loss. Additionally, consider salting sliced zucchini beforehand to draw out excess moisture before cooking.
Summary
In summary, mastering Zucchini Carbonara with Crispy Prosciutto and Burrata requires attention to detail regarding ingredient quality and cooking techniques. Avoid common mistakes such as overcooking zucchini or neglecting seasoning to ensure optimal flavor throughout the dish. Implement helpful tips like prepping ingredients early and using al dente pasta for best results while considering flavorful substitutions when necessary. Enjoy this delightful recipe alongside balanced sides for an unforgettable meal experience!
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Zucchini Carbonara with Crispy Prosciutto and Burrata
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This delicious Zucchini Carbonara is a light and creamy pasta dish, elevated by crispy prosciutto and rich burrata cheese. Perfect for a quick weeknight dinner!
Ingredients
2 medium zucchinis, spiralized or cut into thin ribbons
200g spaghetti or your favorite pasta
150g prosciutto, sliced
2 large eggs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
Fresh basil leaves, for garnish
2 balls of burrata cheese
Instructions
1. Cook the spaghetti according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a skillet over medium heat, add the prosciutto slices and cook until crispy, about 4-5 minutes. Remove from the skillet and set aside on paper towels.
3. In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add the spiralized zucchini and cook for 2-3 minutes until just tender.
4. In a bowl, whisk together the eggs and Parmesan cheese until well combined.
5. Add the drained spaghetti to the skillet with zucchini, remove from heat, and quickly pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce (add reserved pasta water as needed to achieve desired consistency).
6. Season with salt and pepper to taste.
7. To serve, plate the carbonara topped with crispy prosciutto, burrata cheese, and fresh basil leaves.
Notes
This recipe can be adjusted for dietary preferences by using gluten-free pasta or vegetarian alternatives to prosciutto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Fat: 25g
- Carbohydrates: 40g
- Protein: 20g
Keywords: Zucchini Carbonara, Pasta Recipe, Burrata