Zoodles are my new favorite
If you are like me and find yourself watching your carbs, or are gluten-free, or just trying to eat more vegetables and less white food, you are going to love zoodles. No one in my family misses the pasta.
What is better than bacon and eggs?
This dish is a true comfort food, even without the spaghetti. The sauce is made with bacon, eggs and parmesan cheese, providing delicious umami and satisfaction.
About the bacon
Traditional Spaghetti carbonara is made with Italian guanciale, a cured pork cheek. Pancetta or thick-cut bacon can be substituted with great results.
A great dish when your fridge is empty and you have no time
I have become such a fan of zoodles that I keep a few zucchini in my fridge at all times because zoodles are quick to make, highly flexible and can be easily translated into many traditional pasta dishes. I generally have bacon, parmesan cheese and eggs, even when I haven't been to the market in a while. As all of these ingredients have a good long shelf-life, it is easy to keep the ingredients on hand for when you need to pull together a quick, last-minute meal.
Check out my post on How to make zoodles.
Paderno vegetable spiral slicer
To make zoodles, I recommend the Paderno spiralizer.
This device is as much fun as a Play-doh Fun Factory and will provide you with many vegetable-dense and delicious meals.
An important trick
When making traditional Spaghetti carbonara the egg and parmesan cheese are added off the stove. The sauce is cooked by the heat of the noodles rather than the stove top to avoid making scrambled eggs. The same is true for Zoodles carbonara. So it is important to get the zoodles very hot, remove from them from the heat and quickly toss with the egg and parmesan mixture.
Peas are not traditionally added to Spaghetti carbonara, but many recipes include them. I like to add peas because they increase the quantity of vegetables in the dish and the bright green color is appealing. The option is yours.
Zoodles carbonara is a healthy, low-carb take on classic Spaghetti carbonara. The sauce is made with bacon, eggs and parmesan cheese. This satisfying meal is made in under half an hour making it the perfect weeknight meal.
- 4 zucchini
- 4 eggs
- 1 cup grated parmesan cheese
- 6 slices bacon, cut in 1/2" pieces
- 1/2 cup onion, chopped
- 8 cloves garlic, minced
- 1/2 cup peas (if frozen defrost) (optional)
- 2 T chopped parsley
- 1/4 t crushed red pepper flakes
- Salt and pepper to taste
- Make your zoodles using either the fine (C blade) or medium blade (B blade). I used the fine blades in the photograph, but I like the thicker noodles better for this recipe.
- Whisk the eggs and parmesan together in a small bowl. Set aside.
- In a large skillet saute the bacon until crisp. Remove bacon and drain on a paper towel-lined plate. Remove all but 1 T bacon grease and reserve.
- Reheat the bacon fat over a medium high heat and add the onions and garlic to the pan and saute for a couple minutes. Stir in zoodles and saute, stirring and turning frequently for a couple minutes. If needed you can add a little more bacon fat, but not too much or the dish will be greasy. Remove from the heat, add egg and parmesan mixture and quickly toss. Add peas and season with red pepper flakes, parsley and salt and pepper.
THIS SERVES WELL WITH