Zucchini noodle carbonara

  • Yield : 2 plates
  • Servings : 2
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Zucchini noodle carbonara
An interesting use of zucchini chopped up in the form of noodles. The Zucchini noodle Carbonara is my version of zucchini noodle (aka Zoodles) with Carbonara sauce. I had this for the first time in Food Hall in Phoenix Market city and was pleasantly surprised by the use of zucchini noodles, freshly cooked in front of you.


Step 1

Cut the zucchini using a spiralizer. Make the Carbonara sauce by whisking the eggs and mixing the parmesan cheese into it.

Step 2

Place a large pan over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook the garlic for 30 seconds, add in the onion and cook for 2-3 minutes or until the onion softens.

Step 3

Add the zucchini noodles, cover the pan and cook. Add the stock to keep it moist. Cook the zucchini till they are soft and al dente. Turn the heat off and pour the Carbonara sauce on top of the zucchini noodles. Cover the pan and let the eggs cook with the heat from the zucchini. Serve Hot.

My Notes
1. This is a vegetarian version of Carbonara. Half a cup of cubed Pancetta can do wonders to this preparation. Add the Pancetta after the onions are sauted.
2. You may add a tablespoon of cream or milk to the carbonara sauce to make it more interesting.

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