This lemony courgette carbonara is a bright, easy pasta dish that feels indulgent while staying light. The silky sauce is made from just a few ingredients—eggs, pecorino and starchy pasta water—so it comes together quickly and tastes fresh. It’s perfect for spring and summer when courgettes are at their best, yet simple enough for a weeknight supper.
Ready in about 15 minutes, this vegetarian dish uses the method of a carbonara without being traditional: the creaminess comes from beaten eggs and pecorino rather than cream. Toss it with linguine and ribboned courgettes, finish with lemon zest and basil, and you have a satisfying meal with minimal fuss.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Substitutions and Variations
- Here’s how to make Courgette Carbonara
- Cooking Tips
- Frequently Asked Questions
- Other pasta recipes you might enjoy
- Lemony Courgette Carbonara Recipe
Why You’ll Love This Recipe
- Uses very few ingredients to create a filling, flavourful pasta.
- Quick to make—about 20 minutes from start to finish—so it’s ideal for busy evenings.
- Creamy and rich without cream: the sauce relies on eggs, pecorino and pasta water for a silky finish.
Ingredients
Full recipe card is at the bottom of the post.
Courgettes (zucchini) – sliced into long thin ribbons or noodles. A julienne peeler makes neat strands that pair well with linguine; a regular vegetable peeler or spiraliser also works.
Pecorino – a tangy sheep’s milk cheese similar to Parmesan but with a stronger flavour.
Eggs – beaten with the cheese and a little pasta water to create the sauce without using cream.
Linguine – any pasta shape will work, but a long pasta complements the courgette ribbons and silky sauce nicely.
Substitutions and Variations
Pecorino – swap for Parmesan or another hard Italian cheese if needed. For labeled-vegetarian options, check packaging for suitable rennet.
Pasta – use your preferred shape; long pasta like linguine or spaghetti works especially well with the courgette ribbons.
Make it spicy – add chilli flakes or fresh sliced chilli when frying the garlic for heat.
Extra vegetables – chopped asparagus or baby spinach can be added in place of or alongside the courgette.
Add bacon – crisp bacon or pancetta makes a lovely addition; fry it first, then sauté the garlic and courgettes in the rendered fat.
Herbs – basil is classic here, but parsley, chives or mint would also pair nicely with lemon and courgette.
Here’s how to make Courgette Carbonara
Step-by-step overview; see the recipe card below for exact quantities and timings.
ONE: Julienne or ribbon the courgette. If you don’t have a tool, use a vegetable peeler to make long ribbons.
TWO: Sauté sliced garlic over medium heat for about 30 seconds. Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente.
THREE: Add the courgette to the pan and cook 2–3 minutes until softened but not browned. Season well with salt and pepper.
FOUR: In a bowl, beat the eggs and mix in most of the cheese, reserving a handful for serving. Stir a ladle of hot pasta water into the egg mixture to temper it. When the pasta is ready, add the drained pasta and basil to the courgettes in the pan and remove from heat.
FIVE: Pour the egg and cheese mixture over the pasta and toss vigorously. Add extra pasta water as needed to create a smooth, glossy sauce without scrambling the eggs.
SIX: Stir in the reserved cheese, basil and lemon zest. Serve immediately with extra cheese and a few basil leaves as garnish.
Cooking Tips
Storing basil: Trim the stems and place them in a small glass with 1–2 cm of water. Cover the leaves loosely with a sandwich bag and leave at room temperature—this keeps basil fresh for about a week.
Pasta water: Save some of the starchy pasta water when you drain the pasta. It’s essential for loosening and emulsifying the sauce to a silky consistency.
Frequently Asked Questions
Quarter the courgette lengthways and use a normal vegetable peeler to make ribbons, or use a spiraliser if you have one.
Temper the eggs by whisking in a ladle of hot pasta water first, and remove the pan from the heat before adding the egg mix. Toss quickly so the residual heat thickens the sauce without scrambling the eggs.
Store in an airtight container in the fridge for up to three days; the dish is best eaten fresh.
Reheat gently in a pan over medium heat with a knob of butter, stirring frequently until smooth. The microwave works in a pinch but won’t restore the original creaminess as well.
Freezing is not recommended; the texture of the pasta and sauce will change when thawed.
Other pasta recipes you might enjoy
Try Courgette Galette with Ricotta, Caramelised Onion & Brown Butter Pasta, or Chicken and Vodka Pasta for more inspiration. For a similar lemony profile without courgettes, try a creamy lemon pasta or a springtime asparagus risotto.
Lunch Recipes
Courgette Galette (Galette de Courgettes)
Easy Dinner Recipes
Chickpea Pasta
Chicken Recipes
Lemon Chicken Orzo
Easy Pasta Recipes
Creamy Chicken Pasta
If you try this Lemony Courgette Carbonara or another recipe from the site, please leave a comment to let us know how it turned out!
Lemony Courgette Carbonara
Rate Recipe
Print Recipe
Ingredients
- 1 large courgette, sliced into thin noodles with a julienne peeler
- 200 g linguine
- 3 garlic cloves, finely sliced
- 1/2 large bunch basil, finely sliced, keep any smaller leaves to garnish
- 80 g pecorino
- Salt & pepper
- 1/2 lemon, zest, or use more to taste
- 2 eggs, beaten
Instructions
-
In a pan over medium heat, sauté garlic for 30 seconds, then add courgette and cook for 2-3 mins more until soft but not coloured. Season well.
-
Bring a large pot of salted water to a boil and cook linguine until al dente. In a bowl, beat the eggs and mix in most of the pecorino, reserving a handful. Add a ladle of hot pasta water to the egg mixture and stir to combine.
-
Add the drained pasta to the courgettes in the pan, toss together, and remove from heat. Pour in the egg and cheese mixture and stir quickly, adding more pasta water as needed to form a creamy sauce. Stir in the remaining cheese, basil and lemon zest.
-
Plate up and serve with extra pecorino and a few basil leaves for garnish.
Notes
To store: Keep leftovers in an airtight container in the fridge for up to three days.
To reheat: Gently warm in a pan with a knob of butter, stirring until smooth. The microwave is a quicker option but may not return the original texture.
To freeze: Freezing is not recommended for this dish.
Make it spicy: Add chilli flakes or fresh chilli when frying the garlic.
Pecorino: Parmesan or another hard Italian cheese can be used as an alternative; check labels for vegetarian suitability.
Pasta water: Save some when draining—its starch is key to a silky sauce.
Vegetable swaps: Try asparagus or baby spinach in place of the courgette.
Herbs: Parsley, chives or mint all work well as alternatives to basil.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.