Cutting back on pasta is hard, and the thought of giving up your favorite pasta dishes is awful. So we’re keeping our fave pasta dishes alive by substituting with zoodles (zucchini noodles). It’s something about the zucchini at least being in a noodle shape that is pretty satisfying. Plus, once you get used to them you kind of start to like them just as much as regular noodles. Weird, we know. Try it and see what you think! Here is our fresh take on the classic carbonara dish.
- 3 Large Zucchini
- 4 -5 strips of Turkey Bacon
- 2 egg yolks
- 1 egg
- Olive oil
- Optional: Red Pepper Flakes
- Rinse and spiralize your zucchini. (If you don’t have a spiralizer, just use a vegetable peeler to make ribbons).
- Dice your uncooked turkey bacon. (Diced means cut into small squares)
- Begin cooking your bacon in a skillet on medium. About 4-6 minutes depending on how crispy you want it. (Keep in mind that turkey bacon tends to crisp up after resting a minute or so and the bacon will still be in the skillet while the eggs and zucchini cook)
- While the bacon is cooking, squeeze the zucchini noodles as dry as you can. Then, lay them out on paper towels for 5 minutes.
- Whisk together the 2 egg yolks and 1 egg. Once that is whisked, add the parmesan.
- Once the bacon is done, add 1 TBSP of olive oil to the skillet and add the zucchini noodles.
- Stir fry the noodles for about 2 minutes, then push the noodles to the edges of the pan to make a whole in the center (for the egg mixture).
- Add the egg and parmesan mixture to the pan. Scramble it inside the ring of noodles until cooked. Once cooked, mix it in with the noodles and bacon!
- Serve warm and top with Red Pepper Flakes!
Just like George Costanza likes his chicken spicy, we like our carbonara that way as well. That’s why we top it off with some red pepper flakes. It adds the kick that we all crave. Join us as we take a culinary journey through the Italian wine country and feel free to take a wine journey as well because that sounds awesome. Let us know what you think in the comments!
– Catherine and Ford
If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear any and ALL of your feedback. Thanks for reading!