Zucchini Carbonara

Published on Aug 21, 2011
Updated on Nov 16, 2018

Zucchini Carbonara // Zucchini Carbonara is the healthier version of Spaghetti Carbonara - and OH so delicious! | Tried and TastyAccording to Cook This Not That, spaghetti carbonara is “the Italians’ take on bacon and eggs”. This is the much healthier version. I was a little tripped out by cracking eggs over the pasta, tossing, and then being ready to go. But I stuck with it and the end result was so delicious. It’s amazing how many calories you can shave off by making this dish at home and swapping out some ingredients for healthier ones (i.e. zucchini). I even used whole wheat pasta and that added nutrition as well as a bit of a nutty flavor boost. Try it, you’ll like it!

Zucchini Carbonara

Course: Main Course
Cuisine: Italian
Keyword: Zucchini Carbonara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 453 kcal
Author: Yvonne

Swapping out some healthier ingredients for traditional ones in this Zucchini Carbonara doesn't change a thing when it comes to the taste!

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Ingredients

  • 10 oz. spaghetti
  • 6 strips bacon cut into 1/2" pieces
  • 1 medium yellow onion diced
  • 1 large zucchini sliced into thin ribbons
  • 2 cloves garlic sliced
  • Salt and black pepper to taste
  • 2 eggs
  • Pecorino or Parmesan for grating
  • 1 handful chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually about 30 seconds to a minutes less than the package instructions recommend).    

  2. While the pasta cooks, heat a large saute pan over medium heat. Add the bacon to a plate lined with paper towels. Discard all but a thin film of the fat from the pan.

  3. Add the onion, zucchini, and garlic and cook for 5 to 7 minutes, until soft and lightly browned. Stir back in the bacon and season with a bit of salt and plenty of coarse black pepper.

  4. Drain the pasta, using a coffee cup to save a few ounces of the cooking water. Add the pasta directly to the saute pan and toss to coat. Stir in enough of the pasta water so that a thin layer of moisture clings to the noodles.

  5. Remove from the heat and crack the two eggs directly into the pasta, using tongs or two forks to toss for even distribution. Divide the pasta among four warm bowls or plates and top with grated cheese and parsley.

Recipe Notes

Cook This instead of enjoying Olive Garden Chicken and Shrimp Carbonara
Calories: 1440
Fat: 88 g (38 g saturated)
Sodium: 3000 mg

Adapted from Cook This Not That, David Zinczenko & Matt Goulding

Nutrition Facts
Zucchini Carbonara
Amount Per Serving
Calories 453 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 103mg34%
Sodium 259mg11%
Potassium 421mg12%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 4g4%
Protein 17g34%
Vitamin A 240IU5%
Vitamin C 11.6mg14%
Calcium 44mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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4 comments about “Zucchini Carbonara

  1. Jessica Hall

    This looks really tasty. I might just have to try this soon and see if my mother in law won’t loan me a zucchini. :)

  2. Ali

    What a great idea to cut some calories. I thought the same thing about the eggs the first time I made carbonara too. :) I am hosting a recipe party at my blog if you might be interested in submitting. I’d love to have you join in the fun :)

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