Zucchini Noodle Carbonara
Swap regular spaghetti with zucchini noodles for a healthier version of this classic Italian dish.
| Servings | Prep Time | Cook Time |
| 2servings | 30minutes | 12minutes |
| Servings | Prep Time |
| 2servings | 30minutes |
| Cook Time |
| 12minutes |
Ingredients
- 4 medium zucchini tops and bottoms cut off
- 1/2 tsp kosher salt
- 3 tsp olive oil divided
- 2 slices pancetta diced
- 1 shallot minced
- 1 cup frozen peas
- 2 eggs beaten
- 1 egg yolk beaten
- 1/3 cup finely grated Parmesan cheese (plus more to garnish - optional)
- Salt and pepper
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Spiralize zucchini into long, noodle-like ribbons using a spiralizer or mandolin.
- Line a baking sheet with a few layers of paper towels. Lay zucchini noodles down and sprinkle with salt (the salt helps draw out some of the excess moisture in the zucchini, which otherwise results in a watery sauce once combined with heat). Top with another few layers of paper towels, a cutting board and some heavy items, such as books or pots. Let sit for 10 minutes.
- Transfer noodles to a colander and rinse thoroughly with cold water to remove salt. Gently squeeze and shake zucchini noodles to remove excess water and lay them down on fresh paper towels. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for another 10 minutes.
- Meanwhile, heat a large cast iron skillet over medium heat and add 1 tsp of the oil. Add pancetta, cook until crisp and remove pancetta to a small dish.
- Return pan to stove over medium heat. Add remaining olive oil and the shallot; stir for 2 minutes. Add garlic and stir for 1 minute. Next, add peas and stir until thawed through, about 2 minutes. Finally, add zucchini noodles, increase heat to medium high and sauté for 2 to 3 minutes or until fully warmed through. Turn off heat.
- Beat together eggs, egg yolk and cheese; add to pasta and toss gently until coated. After 2 minutes, stir in cooked pancetta
- Divide between bowls, add additional cheese for garnish (if desired) and season with salt and pepper.
Recipe Notes
Per serving: 541 calories, 33 g protein, 34 g fat (14 g saturated fat), 28 g carbohydrates, 9 g fibre, 365 mg cholesterol, 1,905 mg sodium
