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
Scale
- 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.