Zucchini Carbonara with Crispy Prosciutto and Burrata is an explosion of flavors and textures in every bite. Imagine the creamy, rich sauce enveloping tender zucchini strands while crispy prosciutto adds a delightful crunch, making your taste buds dance with joy. Low Carb Zucchini Pad Thai. For more inspiration, check out this Cucumber Salad Delight recipe.
I remember the first time I made this dish; my friends thought I was a culinary genius. It was a cozy Saturday night, and we were all too hungry to wait for takeout. The aroma wafting from the kitchen had everyone swooning, and as we sat down to eat, laughter filled the room as we savored every mouthful of this incredible meal.
Why You'll Love This Recipe
- Zucchini Carbonara with Crispy Prosciutto and Burrata simplifies dinner prep while impressing guests
- The layers of flavor create a deliciously unique dish that looks stunning on any table
- It’s versatile enough for a weeknight dinner or elegant enough for special occasions
- Plus, it’s a great way to sneak in some veggies!
I once served this dish at a dinner party, and my friend declared he’d never eat regular pasta again!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Zucchini: Choose firm zucchinis for a nice texture; spiralizing them creates fun noodles.
- Prosciutto: Opt for thinly sliced prosciutto that crisps nicely in the oven; it adds savory goodness.
- Burrata Cheese: Look for fresh burrata for its creamy center which elevates the dish’s richness. For more inspiration, check out this Creamy Garlic Parmesan Pasta recipe.
- Eggs: Use large eggs; they create a luscious sauce when combined with cheese.
- Pecorino Romano Cheese: Grate it fresh for maximum flavor; this cheese adds sharpness to balance creamy elements.
- Garlic: Fresh garlic cloves bring an aromatic depth that compliments all other ingredients beautifully. Chicken Ranch Stromboli.
- Olive Oil: A good quality extra virgin olive oil enhances flavors and ensures everything cooks evenly.
- Black Pepper: Freshly cracked black pepper provides just the right amount of heat and flavor contrast.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
First things first: Prep Your Ingredients: Rinse your zucchini under cold water, then dry them well. Spiralize or slice them into thin noodles. Set aside while you prepare everything else.
Crisp the Prosciutto: Preheat your oven to 400°F (200°C). Arrange prosciutto slices on a baking sheet lined with parchment paper. Crispy Chicken with Herb Butter Bake until crispy, about 10-12 minutes. Let them cool before breaking into pieces.
Cook the Zucchini: In a large skillet over medium heat, drizzle olive oil and add garlic cloves. Sauté until fragrant but not browned—about 1 minute. Add zucchini noodles and cook until they soften slightly, about 3-4 minutes.
Prepare the Sauce: In a bowl, whisk together eggs, grated Pecorino Romano cheese, and freshly cracked black pepper until smooth. This will create a rich sauce when combined with hot zucchini.
Combine Everything: Remove the skillet from heat and quickly pour the egg mixture over the zucchini. Toss vigorously to coat; residual heat will cook the eggs gently into a creamy sauce.
Serve & Garnish: Plate your Zucchini Carbonara in bowls or plates. Top each serving with crispy prosciutto pieces and generous dollops of burrata cheese. Drizzle with more olive oil if desired—because why not?
Enjoy your flavorful masterpiece! Each forkful is sure to be met with delighted smiles from family and friends alike! Italian Lemon Spread Delight.
You Must Know
- Zucchini Carbonara with Crispy Prosciutto and Burrata is a delightful twist on a classic
- The creamy texture combined with the crunch of prosciutto adds layers of flavor, while the freshness of zucchini keeps it light
- Prepare for everyone to ask for seconds!
Perfecting the Cooking Process
Begin by crisping up that prosciutto to get a delicious crunch. While it sizzles, spiralize the zucchini and cook your pasta. Combine everything quickly to keep flavors fresh and vibrant.
Add Your Touch
Feel free to swap in different proteins like crispy bacon or sautéed mushrooms. You can also add a touch of lemon zest for brightness or sprinkle some fresh herbs on top for extra flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently in a skillet over medium heat, adding a splash of water to revive creaminess.
Chef's Helpful Tips
- Use fresh zucchini for the best flavor and texture; avoid sogginess by cooking it briefly
- Always reserve some pasta water before draining; it’s key for the sauce’s silkiness
- Don’t overcook the prosciutto; you want that perfect crispy bite!
I remember the first time I served this dish at a family dinner; everyone was amazed by how something so simple could taste so gourmet, especially with that burrata melting over the top!
FAQ
Can I make Zucchini Carbonara vegetarian?
Absolutely! Just leave out the prosciutto and add more veggies like mushrooms or spinach.
What type of pasta works best?
Spaghetti or fettuccine are great choices, but feel free to use any pasta you love.
How can I make it gluten-free?
Substitute regular pasta with gluten-free pasta made from rice or lentils for a tasty alternative.
Zucchini Carbonara with Crispy Prosciutto and Burrata
- Total Time: 25 minutes
- Yield: Serves 4
Description
Zucchini Carbonara with Crispy Prosciutto and Burrata is a delightful, low-carb twist on the classic Italian dish. This recipe combines tender zucchini noodles with a creamy egg and cheese sauce, topped with crispy prosciutto and luscious burrata for an explosion of flavors and textures. Perfect for impressing guests or enjoying a cozy dinner at home, this dish is sure to become a favorite!
Ingredients
- 2 medium zucchini (spiralized)
- 4 oz thinly sliced prosciutto
- 4 oz fresh burrata cheese
- 2 large eggs
- 1/2 cup freshly grated Pecorino Romano cheese
- 2 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- Freshly cracked black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Arrange prosciutto on a baking sheet lined with parchment paper; bake until crispy, about 10-12 minutes.
- While the prosciutto bakes, spiralize zucchini into noodles and set aside.
- In a large skillet over medium heat, heat olive oil. Sauté minced garlic until fragrant (about 1 minute). Add zucchini noodles; cook for 3-4 minutes until slightly soft.
- In a bowl, whisk together eggs, grated Pecorino Romano cheese, and black pepper until smooth.
- Remove skillet from heat; quickly pour the egg mixture over zucchini, tossing vigorously to coat.
- Serve immediately, topped with crispy prosciutto pieces and generous dollops of burrata.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 210mg
Keywords: For added flavor, consider incorporating sautéed mushrooms or fresh herbs like basil or parsley. To make it gluten-free, substitute regular pasta with gluten-free options.
