ZUCCHINI CARBONARA
Time in the Kitchen: 20 minutes
Servings: 2
6 small or 4 large zucchini
2 egg yolks, beaten
¼ cup heavy cream or coconut milk
½ teaspoon black pepper
¼ pound pancetta (or bacon) cut into small pieces
finely chopped parsley or basil for garnish
olive oil for sautéing
salt to taste
Traditional Italian Pasta alla Carbonara combines pasta with a lip-smacking sauce of cream, barely cooked egg yolks, parmigiano-reggiano
cheese and pancetta. Following the Italians' lead, I've kept the sauce (minus the cheese, but you can add a handful if you like) and used it to
smother zucchini “noodles” instead of starchy pasta.
To make wide pappardelle noodles, slice each zucchini lengthwise into slices that are as thin as possible. The easiest way to slice the zucchini
this thinly is on a mandoline. If you don't have a mandoline, just use a knife and do your best.
Whisk together egg yolks, cream/coconut milk and pepper. Set aside.
Heat two skillets over medium heat. In one, heat several tablespoons of olive oil and add zucchini. Sauté for about five minutes until just soft and
lightly browned.
Simultaneously in the second pan, cook pancetta until crispy. Spoon the cooked pancetta into the bowl with the eggs then drizzle the mixture on
top of the zucchini.
Stir while the heat gently warms and thickens the sauce. Make sure to remove from heat before eggs take on a scrambled look.
Garnish with parsley or basil and salt to taste.
Macronutrient Profile (perserving)