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Zucchini Noodle Carbonara

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A lighter take on classic carbonara, this Zucchini Noodle Carbonara features fresh zucchini noodles, crispy bacon, and a creamy Parmesan sauce, perfect for a comforting meal.

Ingredients

Scale
  • 2 medium zucchinis
  • 4 slices of bacon or pancetta
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Begin by spiralizing the zucchinis into beautiful noodles. If you don’t have a spiralizer, a vegetable peeler can also do the trick to create ribbon-like strands. Set these aside for later.
  2. In a skillet over medium heat, cook the bacon or pancetta until it becomes crispy, releasing all that savory goodness. Once done, remove the crispy delight from the skillet and place it on paper towels to drain excess fat.
  3. In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. This velvety mixture will form the base of our creamy sauce.
  4. Using the same skillet—let’s capture all the flavors—sauté the minced garlic until it becomes fragrant. Then, add in your spiralized zucchini noodles. Cook these for about 2-3 minutes, just until they become tender, while still keeping a bit of bite.
  5. Take the skillet off the heat and immediately add the egg and cheese mixture. Stir vigorously to combine; the heat from the noodles will cook the eggs and create a wonderfully creamy sauce.
  6. Now, it’s time to reintroduce the crispy bacon to the dish. Season with salt and pepper to taste. Give everything another gentle toss to ensure every noodle is enveloped in that luscious sauce.
  7. Serve your Zucchini Noodle Carbonara immediately, garnished with freshly chopped parsley. The pop of green adds a delightful freshness to this comforting dish.

Notes

This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days. Reheat gently over low heat.

Nutrition

Find it online: https://cookingwithmayaa.com/zucchini-noodle-carbonara/

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