Description
A playful twist on a beloved classic that brings vibrant flavors and satisfying textures right to your plate. This Zucchini Noodle Carbonara offering a fresh take on comfort food that’s perfect for a weeknight meal or a delightful weekend treat.
Ingredients
4 Zucchini 3 large or 4 medium/small
4 Eggs
4 tbsp Pecorino Cheese Skip if on Paleo or Whole30 Diet
1 tsp Hymalian Salt to taste
1 tsp Ground Black Pepper to taste
Instructions
1. Whisk together the eggs, Pecorino cheese, salt, and pepper until well combined, similar to preparing an omelet.
2. Spiralize the zucchini into noodles.
3. Heat a large non-stick frying pan over medium heat.
4. Add the zucchini noodles to the hot pan and stir for a couple of minutes.
5. If the pan seems dry, add a small amount of olive oil. Avoid adding water, as zucchini releases its own moisture.
6. Pour the egg and cheese mixture over the zucchini noodles.
7. Continue to stir gently until the noodles are coated and tender-crisp, achieving an “al dente” texture. Be careful not to overcook, to avoid a frittata-like consistency.
Notes
Zucchini noodles release water and can become watery and mushy if overcooked. Aim for just tender, with a slight bite.
The final step of tossing the egg mixture needs to be done swiftly off the heat to ensure a creamy sauce rather than scrambled eggs.
Don’t be shy with the black pepper; it’s a crucial flavor component in carbonara. Taste and add a pinch of salt if needed, keeping in mind that the pancetta and Parmesan are already salty.
Use a large, wide skillet will give you plenty of room to toss the zucchini noodles and incorporate the egg mixture evenly.
- Prep Time: 25-30 minutes
- Category: Main Course
- Cuisine: Italian-Inspired