Peppery Zucchini Carbonara by Liv McCrimmon


Liv is a marketing and events specialist and foodie, who amongst other pursuits runs an event curation company called See You Soon, which focuses on showcasing local, sustainable and artisanal businesses. 


"This recipe combines the essence of Cacio e pepe and carbonara, where the saltiness from the bacon is replaced with briny capers. It's a breeze to whip up, making it perfect for a Friday night in, alongside a glass of wine. Feel free to sub in any greens you have on hand, like broccoli or kale." 



4 small zucchini grated, salted and squeezed
½ brown onion, finely chopped
2 garlic cloves, finely chopped
3 tsp capers, drained
2 eggs whisked
½ c grated parmesan cheese
3 tbsp olive oil
Lots of pepper - approx. 1 tsp
Knob of butter
More parmesan and olive oil to serve

Feeds 4 | 30 mins


Trim the ends off your zucchini and then grate them.

Put them into a colander or muslin cloth and salt. Set aside.

In a large fry pan on medium heat, add the olive oil and once hot, add in the capers. Fry for a couple of minutes until they begin to blister.

Add in the onion and garlic and reduce the heat to low. Sauté for 5 mins until softened but not browned.

Squeeze as much liquid out of the zucchini as you can before adding to the pan. Cook for 15 mins on low.

In the meantime, cook the pasta until al dente in salted water. Reserve a cup of water.

In a small bowl, whisk eggs with parmesan and pepper and slowly add some of the reserved pasta water to bring up the temperature of the eggs.

Once the pasta is cooked, drain and add to the zucchini sauce with a splash of pasta water. 

Take the pan off the heat and slowly add the egg mixture, stirring constantly to avoid the egg cooking.

Add in the butter and stir through.

Serve with lots of freshly grated parmesan, a drizzle of olive oil and more freshly cracked pepper.