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Pasta with zucchini & a Carbonara sauce


  • Cook the pasta in lightly salted, boiling water until al dente. Drain well. 
  • At the same time, heat a little oil in a large heavy-bottomed pan and gently sauté the zucchini and prosciutto until coloured, regularly stirring. Then add the pasta to the pan and toss well. 
  • Mix together the egg yolks, parmesan, parsley and cream with plenty of ground pepper in a large bowl. Add the pasta and toss well. 
  • Serve in individual bowls with extra parmesan sprinkled on top, if you like.


  • 400 gm fettuccine or spaghetti
  • sea salt & freshly ground pepper
  • olive oil
  • 2-3 small zucchini, diced
  • 3-4 slices prosciutto, sliced
  • 3 large egg yolks
  • 2 tbsp freshly grated parmesan
  • 1 tbsp chopped fresh parsley
  • a good slurp of cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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