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  • 8 ounces dried spaghetti
  • 3 ounces pancetta or bacon, diced
  • 1/4 cup finely chopped shallots
  • 3 large eggs, lightly beaten
  • 1 medium zucchini, cut into ribbons
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup half-and-half
  • 1 teaspoon salt
  • Freshly ground black pepper, divided


  1. Cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water.
  2. Heat a large, deep skillet over medium-high heat. Add pancetta; sauté until almost crisp. Add shallots; sauté until shallots are golden and pancetta is crisp but not burned.
  3. Add pasta to skillet; toss, cooking over medium heat. Add eggs; stir vigorously, scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated, adding some reserved pasta cooking water if the mixture seems too dry.
Recipe by Jennifer Perillo.

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The recipe was originally published as Spaghetti Carbonara on

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