It’s time to change the way you think about carbonara. Abbey is back again with another stellar recipe that will turn your carbonara into a healthy, delicious dish that you can feel good about eating.
It is a fact that zucchini doesn’t make pasta, well real pasta at least. It is however a great replacement for the typical noodle you would use in carbonara. Zoodles, which is what zucchini noodles are actually commonly referred to as, are an excellent option to consider when making you next batch of carbonara. No, they’re not going to replace a perfectly al dente bowl of fettuccine, but they taste great, they help you get your veggies in, and they leave a little caloric wiggle room. That means extra cheese, bread and even wine. That my friends is the definition of a superfood.
The number one recipe on Abbey’s Kitchen is Zucchini Noodle Carbonara, so it seemed like the right thing to do to show you exactly how to make it. The first hurdle to you need to overcome is to keep your zoodles from getting soggy. This is one of the major complaints regarding zoodle based recipes but can certainly be avoided.
Zucchini are primarily water, so you need to find a way to get the excess water out of them. The solution to this problem comes down to a grade 11 science lesson. It’s all about osmosis. Osmosis is the process by which water molecules pass from a less concentrated solution into a more concentrated solution. In other words, the salt we are going to put on the surface of the zucchini is so concentrated it draws the moisture out of the vegetables to reach equilibrium.
Start by lightly sprinkling the zoodles with a bit of salt to draw out the water. Press them into a few sheets of paper towel and let them sit for about 10 minutes. Next rinse them off with cold water and lay them back on fresh sheets of paper towel to dry. It may seem strange to remove water and then add water but this method will yield perfect zoodles every time. Refresh the paper towels on the baking sheet with a few new layers.
Now gently squeeze and shake the zoodles then lay them down on the paper towel. Top them with a few more layers of paper towel, put your cutting board and the other heavy items you have on hand for cooking on top as well, and let them dry for about another 10 minutes.
Next, we are going to turn those zucchini noodles into our favorite pasta dish, carbonara. Abbey rarely makes carbonara at home because it is basically just egg yolks, cheese, bacon and carbs. By using zoodles instead she can load up on bacon, and Abbey loves bacon. In a bowl beat together 2 eggs, egg yolk, and Parmesan cheese and set that aside.
Heat a large cast iron skillet over medium heat and add one teaspoon of oil. Add in the pancetta and cook it until crisp, then put the bacon into a small dish and return the pan to the stove. Add in some more olive oil and return the pan to medium heat. Saute the shallot for about 2 minutes and then add in the garlic and stir for 1 minute. Next, add the peas and stir those as well until they are thawed just about all the way through.
Finally, add in your zoodles, increase the heat to medium high, and saute for 2-3 minutes or until the entire dish is fully warmed throughout. The next part of this recipe has to be done quickly to get the perfect zoodle carbonara so work fast. Turn off the heat and toss the zoodles with the egg-cheese mixture for no more than 2 minutes. Add in the bacon and season it all with freshly cracked black pepper. Top this with extra cheese for good measure and enjoy your Zucchini Noodle Carbonara, you earned it.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.