This quick carbonara comes together in less time than it takes to cook traditional pasta and you get a veggie boost! By Julie Van Rosendaal
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1.
Set a large, heavy skillet over medium-high heat and cook the bacon until crisp; remove to a plate with a slotted spoon, leaving the drippings.
1.
Set a large, heavy skillet over medium-high heat and cook the bacon until crisp; remove to a plate with a slotted spoon, leaving the drippings.
2.
Cook the onion for 1-2 minutes, until soft, then add the zucchini noodles and toss for about 2 minutes, until they’re just tender.
2.
Cook the onion for 1-2 minutes, until soft, then add the zucchini noodles and toss for about 2 minutes, until they’re just tender.
3.
Meanwhile, in a small bowl, stir together the egg and cream with a fork.
3.
Meanwhile, in a small bowl, stir together the egg and cream with a fork.
4.
Remove the pan from the heat and pour the egg mixture overtop; quickly toss with tongs to cook the egg through and create a sauce with the heat of the pan and noodles.
4.
Remove the pan from the heat and pour the egg mixture overtop; quickly toss with tongs to cook the egg through and create a sauce with the heat of the pan and noodles.
5.
Return the bacon to the pan, add a generous amount of Parmesan and a big pinch of pepper as you toss it all together.
5.
Return the bacon to the pan, add a generous amount of Parmesan and a big pinch of pepper as you toss it all together.
6.
Serve immediately, topped with extra Parmesan. Serves 2 as a main dish, 4 as a side.
6.
Serve immediately, topped with extra Parmesan. Serves 2 as a main dish, 4 as a side.
There are more great recipe ideas that incorporate veggie noodles!
Bread & Butter Zucchini Pickles
Butternut Squash Noodles with Spinach & Mushrooms
Veggie Slaw with Peanut Sauce
Zucchini Noodle Parmesan
Sweet Potato Latkes
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