Grammy's Kitchen · Carbonara · Grilled Zucchini Carbonara
One of 156 carbonara recipes we measured
from www.delish.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 5 cooks on www.delish.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 284 g | 2 large zucchini (about 10 oz. each), cut into 1/4" rounds |
| 27 g | 2 tbsp. extra-virgin olive oil |
| Kosher salt | |
| 340 g | 12 oz. spaghetti |
| 300 g | 6 large egg yolks |
| 50 g | 1 large egg |
| 85 g | 1 c. finely grated Pecorino (about 3 oz.), plus more for serving |
| 25 g | 1/4 c. coarsely chopped fresh basil |
| 14 g | 1 tbsp. unsalted butter |
| 1 tbsp. white miso | |
| 2 tsp. finely grated lemon zest | |
| Freshly ground black pepper |
Method: 6 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>The lemon was over powering the whole dish! I would definitely reduce or remove the lemon. It also would have been better to mix the noodles, zucchini and sauce over low heat on the stove. Small if the zucchini is on the big side one is more than enough.</p” — a cook, 2★
“<p>I was okay with the amount of lemon, but I know that’s a total personal taste thing. I always make carbonara in a bowl, though now- I’ve scrambled eggs way too often when trying it on the stove.</p>” — a cook, 5★