Zucchini Noodle Carbonara
Zucchini Noodle Carbonara
Zucchini Noodle Carbonara
Zucchini Noodle Carbonara

Zucchini Noodle Carbonara

David Venable

We really used our noodle by substituting spiralized zucchini for traditionalpasta. Lighter cream also makes this recipe a smart choice!

Pasta

  • 2 Tbsp olive oil
  • 1 shallot, sliced very thin
  • 3 cloves garlic, sliced very thin
  • 1 Tbsp fresh thyme leaves
  • 3 zucchini, spun on a spiralizer on the thin strand blade
  • 1-1/2 tsp salt
  • 1 tsp black pepper
  • 3 slices bacon, diced, cooked until crisp, and drained of fat

Preparation

To prepare the pasta, put the olive oil in a 12” skillet over medium heat. Sauté the shallots and garlic until they just begin to brown. Add the thyme, then the spiralized zucchini, salt, and pepper. Sauté until the zucchini noodles soften but are still slightly al dente. Remove to a colander and allow the liquid to drain from the vegetables. Set aside.
To prepare the sauce, use a small saucepot on medium heat and warm the cream until it begins to simmer. Whisk the cream until it reduces by about 1/3. Add in the Parmesan, salt, and pepper. Check for seasoning and that the sauce has slightly thickened.
To finish the pasta and assemble the dish, return the zucchini mixture to the skillet, just to heat through and to incorporate the diced, cooked bacon.
Serve in 2 large pasta bowls with the zucchini noodles being placed on top of the sauce. Garnish with the reserved Parmesan.

Sauce

  • 1-1/2 cups light cream
  • 1/2 cup grated Parmesan, with 1 Tbsp reserved for garnish
  • 1/2 tsp salt
  • 1 tsp black pepper

Cook's Notes

Experiment with other veggies in your spiralizer—like sweet potatoes or butternut squash—to incorporate new flavors and textures. Turkey bacon is another alternative in this recipe, too.

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