No ImageZucchini Pasta Carbonara

Did you make it? Rate it!

  1. Cheryl

    Fabulous, will be a keeper for my family.


  2. Annie D

    WONDERFUL! Increased the amount of squash because we happened to have more and wanted to use it up. Also used fettuccine (eggless) from the pantry. Last, we added a little chopped parsley because the garden was bursting with it! LOVE this dish — a definite winner! Soooo delicious.


  3. Amanda

    My husband and I love this pasta. It’s a great alternative to our normal pasta with tomato sauce.


  4. Lori H

    I made this for the first time last night. After dinner my husband said, “make sure you put that recipe in the keeper file, it was great”! I second that response! All the flavors were wonderful together! It was nice to have something different to make with all the summer squash that’s overflowing in our garden.


  5. Erika M.

    We made this tonight and it was terrific, even though I accidentally left out the garlic! I used a combo of grated and shredded parmesan with the egg, and pancetta instead of prosciutto (way easier to handle–we also chopped it first into thin strips) and also only used 1/2 tsp of lemon zest. The squash & onion combo took about 16 minutes to get done though at medium-high in an all-clad pan so I mixed everything together and added the veggies last. Thanks for giving us something to do with all our yellow squash!!

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