Best Pasta Carbonara With Zucchini Recipes

Zucchini Carbonara image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 large zucchini (or 1 pound fresh zucchini noodles)
8 pieces thick-cut bacon, diced
2 cloves garlic, minced
1/2 medium onion, diced
2 large eggs
2 large egg yolks
3/4 cup finely grated Parmesan, plus more for serving
3/4 cup heavy cream
Kosher salt and ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped basil

Steps:

Make the zucchini noodles using a spiralizer (if not using pre-made noodles).
Fry the bacon in a large skillet over medium heat until just barely crisp, about 8 minutes. Remove from the pan and drain on paper towels. Return the pan to the stove over medium-low heat and throw in the garlic and onions. Cook until golden brown, about 10 minutes.
Mix together the eggs, yolks, Parmesan and cream in a bowl until smooth.
Pour in the egg mixture into the skillet with the onions and garlic, carefully stirring the whole time. Season with salt and pepper. Add the peas and bacon, stirring until it's all combined and the mixture is warmed through. Add the zucchini noodles and carefully stir so the noodles don't fall apart.
Serve immediately with extra Parmesan and basil.

Zucchini Carbonara image

Provided by Lauryn Tyrell

Time 35m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
4 ounces pancetta, cubed
2 large or 3 small zucchini (about 1 pound), julienned (see cook's note)
Kosher salt and freshly ground pepper
1 large egg plus 1 large yolk
1 ounce Pecorino Romano, finely grated (1 cup), plus more for serving
1/4 teaspoon finely grated lemon zest
8 ounces spaghetti or linguine
1/2 cup thinly sliced fresh basil leaves

Steps:

In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes.
Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 cup pasta water; drain.
Slowly whisk 2 tablespoons hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 cup at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.