Back in September, I shot some cooking videos for Sur La Table destined for Instagram and Facebook. These short snippets were created to teach and inspire…fast! It was fun to film what I do everyday – I think some of my family and friends got a better understanding of my day-to-day. Over the summer our whole staff (practically) had become enamored with spiralizing. If you don’t know, spiralizers are gadgets that turn vegetables and some fruits into swirly, curly pasta-like strands. They’ve risen to popularity thanks to blogs like Inspiralized and the recent interest in plant-based diets. They’re also really fun to eat. Over the summer I bought the Gefu hand-held spiralizer. I loved playing around with spiralizing all my CSA veggies, especially zucchini. I found myself eating way more vegetables and creating all sorts of new recipes.
One of my favorite pasta dishes is carbonara. Originating in Rome, it’s typically made by combining pancetta, eggs, TONS of Parmesan and spaghetti or linguine. It’s like adult mac-and-cheese. I kept the same flavor profile but switched out the pasta for zucchini noodles. It comes together faster than the traditional version (1 pan!) and is a bit lighter – the perfect addition to a multi-course Italian meal.
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Zucchini Pasta Carbonara
- 2 strips thick cut bacon or pancetta, cut into lardons
- 2 medium zucchini, spiralized on the thicker spaghetti setting
- 1 large egg, beaten
- ½ cup grated Parmesan cheese, plus extra for serving
- Kosher salt and fresh cracked pepper
- Minced parsley, for garnish
In a large skillet, render bacon over medium heat. Drain out most of the fat.
Add the spiralized zucchini and sauté until tender, about 2 minutes.
In a medium bowl, whisk egg yolks, cheese, a pinch of salt and a few grinds of pepper.
Turn skillet off. Immediately add the egg mixture while stirring vigorously to gently cook the egg into a smooth sauce. If the mixture looks dry, add a bit of chicken stock or water to loosen.
Serve garnished with parsley and more grated Parmesan.