Zucchini Carbonara

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You know how sometimes you get these food cravings, that just won’t go away until you can fulfill it. Mine is usually Chinese… from a buffet… Hey, everything in moderation, right?? πŸ™‚

Well, I don’t know what brought it on, but I have been thinking about spaghetti carbonara for months. I knew that I wasn’t gonna cook a big pot of pasta just for me to have a bite of it, although I bet the guys would like it because, Bacon… and Cheese. I mean, come on!

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Growing up, my Mom used to make it with pasta, but since that whole spiralizer and zucchini nonsense I was talking about last week, I just had to give this a try!

If you don’t know about, or have never had spaghetti carbonara, it’s SO SIMPLE and Delicious! Just a few ingredients, that you probably have in your kitchen already.

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Since I still don’t have a “noodle maker”, Β for the zucchini “noodles” I used my vegetable peeler and it worked great. A little tricky at the end, but I made due. Started on one side and went all around, peeling it down until I got to the seeds. Sorry I didn’t get pictures of that part.

This whole dish came together in about 10 minutes, and it was SO GOOD! All the flavor, and none of the guilt! πŸ™‚

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ZUCCHINI CARBONARA

Serves 2

1 Large Zucchini (shaved, noodled, spiraled, chopped, sliced, diced – Any way you want it)

2 slices Bacon (cut in bite size pieces)

1/4 onion (sliced)

1 egg

1 Tbsp Parsley

1/8 cup Parmesan Cheese

Cajun Seasoning or Salt and Pepper

 

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Start by sauteing bacon and onion in a touch of olive oil over medium heat. Cut zucchini while that’s working.

When your bacon is cooked and your onions are softened, add the zucchini to the pan, tossing to combine, turn down the heat to low and cook for just a couple of minutes to heat the zucchini through.

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Next add cajun seasoning (or just salt and pepper) parsley, egg, and parmesan.. stirring between each addition. Turn off the heat when all of that is combined, so you don’t make scrambled eggs.

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As the egg starts to cook and the cheese starts to melt into the warm “noodles”, it creates a thick and silky sauce.

Let it sit for a few seconds, then it’s ready to serve. The zucchini still had a nice bite to them and my craving was totally satisfied.

I hope you try this and enjoy it as much as I did πŸ™‚

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