Spaghetti With Zucchini Carbonara

fast.cook's picture

Aug. 13, 2010


Spaghetti/Linguine / other pasta strands 12 Ounce (Dried Ones)
Olive oil/Salad oil 5 Tablespoon
Onion 1 Large , chopped
Zucchini 1 Pound , cut into long thin strips
Eggs 4 , lightly beaten
Shredded parmesan cheese 5 Ounce (Or Grated, 1 Cup)
Coarsely ground pepper To Taste


In a 5- to 6-quart pan, cook spaghetti in 3 quarts boiling water just until al dente 10 to 12 minutes; or cook according to package directions.

Drain; keep warm.

Heat oil in a wide 3- to 4-quart pan over medium-high heat.

Add onion and cook, stirring often, until soft about 10 minutes.

Add zucchini and continue to cook, stirring often, until zucchini is tender to bite about 8 more minutes.

Add spaghetti and eggs to vegetable mixture.

Reduce heat to low and toss until eggs cling to pasta.

Add cheese and season to taste with pepper; toss again, then serve.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2944Calories from Fat 1248

 % Daily Value*

Total Fat 141 g216.9%

Saturated Fat 42 g210%

Trans Fat 0 g


Sodium 2534 mg105.58%

Total Carbohydrates 307 g102.3%

Dietary Fiber 10 g40%

Sugars 23 g

Protein 138 g276%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet