Summer Squash Carbonara



Pasta is always a good idea and adding fresh seasonal vegetables makes this Summer Squash Carbonara the perfect Italian dish to indulge in! I even let it cool a little before eating and it’s not too hot for these warm days. It doesn’t take a lot to prepare this meal and it’s something I look forward to making when summer squash and zucchini are in season!


The sauce is light using only whole milk ricotta cheese, olive oil and a little pasta water. The shallots, bacon and Parmesan cheese give it the right amount of salty flavor it needs to keep you wanting more. I pre-cut the bacon and cook it cut for the perfect bite size pieces. I have made this Summer Squash Carbonara with gluten free noodles as well! I have to have a pasta dish at least once a week and one of my favorite things about this dish is how good it tastes for leftovers the next day!


You don’t have to forgo warm delicious pasta dishes this summer with this Summer Squash Carbonara that has all the right ingredients that we love this time of year!!

Summer Squash Carbonara

Serves 4-6
Prep time 15 minutes
Cook time 12 minutes
Total time 27 minutes
Meal type Main Dish
Misc Gourmet, Pre-preparable, Serve Hot


  • 1 packet bacon (sliced and cooked)
  • 3 tablespoons olive oil
  • 1 Large shallot (finely chopped)
  • 1-2 Medium zucchini (halved lengthwise and sliced into half moons)
  • 2 Medium summer squash (halved lengthwise and sliced into half moons)
  • 2 tablespoons fresh basil (rolled and thinly sliced (more for serving))
  • 16oz whole milk ricotta (room temperature)
  • 1lb linguine (cooked al dente)
  • 1 cup parmigiano reggiano (grated (more for serving))
  • kosher salt and black pepper to taste


Step 1
Bring large pot well salted to a boil over hi heat. Cook noodles according to directions until al dente. Reserve 1 cup of pasta water.
Step 2
In a large pan over medium heat cook sliced bacon until crispy. Mixing regularly. About 8-10 minutes. Transfer bacon between paper towels and save 1 tbs of bacon grease in pan. Over medium low heat add 2 tbs of olive oil to pan and shallots, cook until shallots turn golden 1-2 minutes. Add squash and zucchini, mixing at times until browned and tender. About 7 minutes. Stir in basil and 3/4 tsp salt. Remove from heat but cover and keep warm.
Step 3
Mix the ricotta and 1 tbs olive oil in a medium bowl. Season well with pepper.
Step 4
Drain pasta and add pasta to the squash mixture. Add ricotta and parmigiano cheese and toss gently to combine. Slowly add pasta water to loosen sauce, if necessary. Season with kosher salt ans pepper to taste. Garnish with basil and parmigiano cheese. Serve warm.

recipe adapted from Domenica Marchetti



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