Zucchini Carbonara with Prosciutto and Burrata (40 Minutes)
Make Zucchini Carbonara with Prosciutto and Burrata with silky egg-cheese sauce, sweet summer zucchini, crisp prosciutto, and creamy burrata. A rich pasta…
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Cooking tools:
- Oven
- Baking sheet
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Tongs
- Grater
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Serving bowl
- Skillet
Ingredients
- 3 oz (85 g) thinly sliced prosciutto, torn
- 4 garlic cloves, smashed
- 1 tablespoon olive oil
- 2 medium zucchini (about 12 oz / 340 g), grated or cut into thin ribbons
- Kosher salt
- black pepper
- 2 large eggs, at room temperature
- 3/4 cup (75 g) freshly grated parmesan cheese
- 1/4 cup (25 g) grated pecorino Romano
- 1/4 cup chopped fresh basil, plus more for serving
- 1 tablespoon fresh thyme leaves
- 2 teaspoons finely grated lemon zest, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 12 oz (340 g) spaghetti or bucatini
- 1 cup reserved pasta water, as needed
- 8 oz (225 g) burrata, at room temperature
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