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