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Zucchini Carbonara

Serves 1


  • 2 zucchini, julienned
  • 1 tablespoon butter
  • 1/4 cup peas
  • 2 egg yolks
  • 1 whole egg
  • 1/4 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 1/8 cup Guanciale, diced


  1. Julienne zucchini, place on a towel and sprinkle with salt. Let sit for five minutes, then squeeze out as much water from zucchini as possible and set aside.
  2. Whisk egg yolks, whole egg, heavy cream and parmesan cheese. Set aside.
  3. In a sauté pan, add diced Guanciale and render. Then add butter, peas and zucchini. Keep flame low to medium heat.
  4. Stir while slowly adding egg mixture, only adding enough to bind zucchini noodles. Cook 2-3 minutes until egg is fully cooked and mixture has thickened. Plate right away and enjoy.

Hudson Valley Restaurant Week is back this April 8-21!