Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (1)
Zucchini Carbonara Recipe
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 47%
CARBS 66G49% OF CAL
3G FIBER0G ADDED0G INTRINSIC59G OTHER3G TOTAL SUGAR
FAT 19G32% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with sautéed zucchini, a creamy egg and pecorino sauce, and black pepper. A lighter twist on carbonara with fresh vegetables.
mainitalianpastaeggs🍲 stockpot🍳 skilletvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g spaghetti (3/4 pound)
- 2 zucchini (medium size)
- 2 eggs (medium size)
- 2 egg yolks (medium size)
- 100 g Pecorino Romano cheese (1 cup, grated )
- 2 tablespoons olive oil (extra virgin )
- salt (to taste)
- ground black pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 47%
CARBS 66G49% OF CAL
3G FIBER0G ADDED0G INTRINSIC59G OTHER3G TOTAL SUGAR
FAT 19G32% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 683mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 292mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.