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Zucchini Carbonara with Crispy Prosciutto and Burrata

Zucchini Carbonara with Crispy Prosciutto and Burrata
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Zucchini Carbonara with Crispy Prosciutto and Burrata is a fresh, flavorful, and easy-to-make dish that combines tender zucchini ribbons, savory crispy prosciutto, and luscious burrata cheese. This light yet indulgent twist on traditional carbonara offers a perfect balance of creamy, crunchy, and vibrant elements, ideal for a quick weeknight dinner or an impressive lunch.

Ingredients

Scale

Zucchini Base

  • 3 medium fresh zucchinis, washed and trimmed

Protein and Cheese

  • 6 slices thinly sliced prosciutto
  • 150g burrata cheese
  • 2 large egg yolks
  • 1/2 cup freshly grated Parmesan cheese

Flavorings and Seasonings

  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Freshly cracked black pepper, to taste
  • Salt, to taste

Instructions

  1. Prepare the zucchini ribbons: Wash and trim the zucchinis, then use a vegetable peeler or mandoline to create thin ribbons resembling pasta noodles. Set them aside on a paper towel to absorb excess moisture.
  2. Crisp the prosciutto: In a large skillet over medium heat, cook the prosciutto slices until they are golden and crispy. Remove and drain on a paper towel to maintain crispness.
  3. Sauté garlic: In the same pan, add olive oil and gently sauté minced garlic until fragrant but not browned—this adds a subtle aromatic layer.
  4. Combine the carbonara sauce: In a bowl, whisk together egg yolks, freshly grated Parmesan, and cracked black pepper. This mixture will gently coat the zucchini ribbons without scrambling the eggs.
  5. Toss zucchini with sauce: Add zucchini ribbons to the pan with garlic, tossing briefly over low heat just to warm them. Remove from heat and quickly stir in the egg and cheese mixture, allowing the residual warmth to create a silky sauce.
  6. Assemble the dish: Plate the zucchini carbonara, crumble the crispy prosciutto on top, and finish with generous dollops of burrata. Serve immediately to enjoy the contrast of cool, creamy cheese and warm noodles.

Notes

  • Dry your zucchini well to avoid excess moisture making the dish watery.
  • Combine eggs off direct heat and stir continuously to keep the sauce silky and prevent scrambling.
  • Cook prosciutto until just golden for ideal crunch without bitterness.
  • Use fresh, high-quality burrata for the best creamy texture.
  • Add salt sparingly as prosciutto and Parmesan already contribute saltiness.

Nutrition

Keywords: zucchini carbonara, crispy prosciutto, burrata, low carb, gluten free, easy dinner, Italian, creamy carbonara

Find it online: https://mealsbylina.com/zucchini-carbonara-with-crispy-prosciutto-and-burrata/