Welcome to an innovative twist on the classic carbonara recipe. The zucchini zettuccine carbonara is a delicious, healthy, and gluten-free alternative to the traditional pasta dish. It keeps the flavourful combination of bacon and cheese, but substitutes regular pasta with zucchini ribbons, making it ideal for those following a low-carb or gluten-free diet.
All of the ingredients in this recipe are easily accessible and can be found in any supermarket. However, when shopping for zucchini, choose large and firm ones. They are easier to peel into ribbons and hold up better in cooking. For the cheeses, parmigiano-reggiano and pecorino, try to get fresh ones from a cheese shop or the deli section of the supermarket for the best flavour.
Ingredients for Zucchini Zettuccine Carbonara
Zucchini: Used as the base for the zettuccine. They are low in calories and carbs, and are a good source of vitamins and minerals.
Bacon: Adds a smoky, meaty flavour to the dish. Choose a thick cut for the best texture.
Eggs: Helps to create the creamy sauce. Use fresh eggs for the best result.
Cream: Adds richness to the sauce.
Parmigiano-reggiano: A hard, granular cheese that adds a salty, nutty flavour.
Pecorino: A hard, salty Italian cheese, made out of sheep's milk. It adds depth to the carbonara sauce.
Black pepper: Gives a spicy kick to the sauce.
Salt: Enhances the other flavours in the dish.
One reader, Dare Miguel says:
This zucchini zettuccine carbonara recipe is a game-changer! The zucchini ribbons perfectly mimic pasta, and the creamy carbonara sauce is to die for. It's a guilt-free, low-carb alternative that doesn't skimp on flavor. I'm hooked!
Essential Techniques for Zucchini Zettuccine Carbonara
How to prepare zucchini ribbons: Use a vegetable peeler to slice each zucchini in half lengthways, then peel ribbons to the center of the zucchini. Discard the center core or chop it finely to add to the sauce.
How to sauté bacon: Heat a skillet over medium heat and add the bacon. Sauté until it turns golden and crisp.
How to whisk egg mixture: Whisk the eggs, cream, and cheeses together until well-combined.
How to cook zucchini ribbons with bacon: Add the zucchini ribbons to the pan with the bacon and sauté until they just start to soften.
How to make carbonara sauce: Slowly pour the egg mixture into the skillet with the zucchini and bacon, stirring quickly until the sauce thickens. Be sure to work quickly to prevent the eggs from scrambling.
How to season the dish: Season the zucchini zettuccine carbonara with salt and pepper before serving.
How To Make Zucchini (Zettuccine) Carbonara
This carbonara recipe is lighter and healthier by using zucchini as the main ingredient for the pasta. Try this at home and be amazed at the results.
Serves:
Ingredients
- 4largezucchini
- 8ozbacon
- 2largefresh eggs
- ¼cupcreamthickened or half and half
- ¼cupParmigiano-Reggianofreshly grated
- ¼cupPecorinofreshly grated
- 1tspblack pepper
- 1tspsalt
Instructions
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Slice each zucchini in half lengthways. Using a vegetable peeler, peel ribbons to the centre of the zucchini; flip and peel again. Discard centre core or chop finely to add to the sauce.
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Heat a skillet over medium heat. Add the bacon and sauté until golden and crisp.
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While the bacon is frying; whisk the eggs, cream and cheeses together until well-combined.
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Add the Zucchini ribbons to the pan, and continue to sauté with the bacon until just starting to soften.
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Reduce heat down to low, and slowly pour in the egg mixture while stirring quickly until the sauce thickens. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling.
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Season with salt and pepper. Divide the ‘Zettuccini’ into bowls and serve immediately.
Nutrition
- Calories: 448.59kcal
- Fat: 36.07g
- Saturated Fat: 14.96g
- Trans Fat: 0.08g
- Monounsaturated Fat: 13.78g
- Polyunsaturated Fat: 4.74g
- Carbohydrates: 12.43g
- Fiber: 3.41g
- Sugar: 9.29g
- Protein: 20.53g
- Cholesterol: 165.70mg
- Sodium: 1018.20mg
- Calcium: 279.42mg
- Potassium: 1026.30mg
- Iron: 2.08mg
- Vitamin A: 167.03µg
- Vitamin C: 57.91mg
Pro Tip for Perfecting Your Zucchini Zettuccine Carbonara
When preparing the zucchini ribbons, ensure to peel them as thin as possible. This will not only help them cook faster but also give them a texture closer to traditional pasta. Additionally, when adding the egg mixture to the pan, make sure to pour slowly and stir quickly. This is crucial to prevent the eggs from scrambling and to achieve a creamy, smooth sauce. Remember, the key to a perfect carbonara is the balance between the heat and the speed of stirring. Too much heat can scramble the eggs, while too slow stirring can make the sauce too runny.
Time-Saving Tips for Making Zucchini Zettuccine Carbonara
Use pre-sliced zucchini: Save time by using pre-sliced zucchini to skip the step of peeling and slicing the zucchini yourself.
Pre-cook the bacon: Pre-cook the bacon ahead of time and store it in the refrigerator. This way, you can simply reheat it when you're ready to make the carbonara, saving time on cooking the bacon from scratch.
Multi-task: While the bacon is frying, use that time to whisk together the egg mixture. This will help you save time and streamline the cooking process.
Prep in advance: Prepare the zucchini ribbons and egg mixture in advance and store them in the refrigerator. This will allow you to quickly assemble the dish when you're ready to cook.
One-pot cooking: Consider using a large skillet or pot to cook the entire dish in one go, minimizing the number of dishes and cookware to clean up afterwards.
Substitute Ingredients For Zucchini (Zettuccine) Carbonara Recipe
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and flavor to zucchini, making it a great substitute in this recipe.
bacon - Substitute with pancetta: Pancetta is a great substitute for bacon in carbonara, as it has a similar flavor and texture.
fresh eggs - Substitute with pasturized liquid eggs: Pasturized liquid eggs can be used as a substitute for fresh eggs in this recipe, providing convenience and safety.
cream - Substitute with half and half: Half and half can be used as a substitute for cream, providing a lighter option while still adding richness to the dish.
parmigiano-reggiano - Substitute with grana padano: Grana Padano is a suitable substitute for Parmigiano-Reggiano, offering a similar nutty and savory flavor.
pecorino - Substitute with asiago: Asiago cheese can be used as a substitute for pecorino, providing a similar sharp and tangy flavor.
black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, offering a milder and slightly different flavor profile.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a slightly different flavor and texture.
Presenting Your Zucchini Zettuccine Carbonara
Elevate the zucchini ribbons: Gently twist and arrange the zucchini ribbons in a circular motion on the plate to create a visually appealing nest-like structure.
Garnish with crispy bacon: Place the crispy bacon on top of the zucchini ribbons, adding a delightful crunch and savory element to the dish.
Drizzle with creamy carbonara sauce: Carefully drizzle the creamy carbonara sauce over the zucchini ribbons and bacon, ensuring an even distribution of flavors and a luxurious presentation.
Sprinkle with freshly cracked black pepper: Add a final touch of elegance by sprinkling freshly cracked black pepper over the dish, enhancing both the visual appeal and the aromatic experience.
Finish with a sprinkle of grated cheese: Lightly sprinkle a blend of grated parmigiano-reggiano and pecorino over the dish, adding a burst of umami flavor and a touch of sophistication to the presentation.
Essential Tools for Making Zucchini Zettuccine Carbonara
- Vegetable peeler: A kitchen tool used to peel the outer skin of vegetables, such as zucchinis, to create thin ribbons or strips.
- Skillet: A frying pan with a flat bottom and low sides, used for sautéing and frying ingredients.
- Whisk: A kitchen utensil used for blending and mixing ingredients together, such as whisking the eggs, cream, and cheeses in this recipe.
- Mixing bowl: A bowl used for combining ingredients, such as whisking the egg mixture for the carbonara sauce.
Storing and Freezing Zucchini Zettuccine Carbonara
- To store leftover zucchini zettuccine carbonara, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When reheating, add a splash of cream or milk to help loosen the sauce and prevent it from drying out. Reheat gently in a skillet over low heat, stirring frequently, until warmed through.
- It is not recommended to freeze zucchini zettuccine carbonara as the texture of the zucchini noodles may become mushy and the sauce may separate upon thawing and reheating.
- If you want to prepare the components ahead of time, you can:
- Slice the zucchini into noodles and store them in an airtight container in the refrigerator for up to 2 days.
- Cook the bacon and store it in a separate airtight container in the refrigerator for up to 4 days.
- Prepare the sauce (without the zucchini noodles) and store it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the bacon and sauce in a skillet, then add the zucchini noodles and cook until heated through.
The Best Way to Reheat Leftover Zucchini Zettuccine Carbonara
- The best way to reheat leftover zucchini zettuccine carbonara is to use a microwave or a stovetop. If using a microwave, place the desired portion in a microwave-safe dish and heat for 1-2 minutes, stirring halfway through to ensure even heating. Be careful not to overheat, as this can cause the zucchini noodles to become mushy and the sauce to separate.
- If using a stovetop, place the leftover zucchini zettuccine carbonara in a non-stick pan over medium-low heat. Add a splash of cream or milk to help loosen the sauce and prevent it from drying out. Gently stir the noodles and sauce together until heated through, about 3-5 minutes. Be sure to stir frequently to prevent the noodles from sticking to the pan or burning.
- Regardless of the reheating method, it's important not to reheat the zucchini zettuccine carbonara for too long, as this can cause the zucchini noodles to become overcooked and lose their texture. Aim for just enough time to warm the dish through without cooking it further.
- To help maintain the texture of the zucchini noodles, you can also try reheating the sauce separately from the noodles. Simply warm the sauce in a pan or microwave, then toss with the cold zucchini noodles until heated through. This method helps prevent the noodles from becoming too soft or mushy.
- If you find that the reheated zucchini zettuccine carbonara is a bit dry, try adding a splash of pasta water, chicken broth, or vegetable broth to help loosen the sauce and add moisture back into the dish. You can also add a pat of butter or a drizzle of olive oil to help enrich the sauce and improve the overall texture.
Interesting Fact About Zucchini Zettuccine Carbonara
The carbonara sauce in this zucchini zettuccine carbonara recipe is traditionally made with eggs, cheese, and bacon, creating a rich and creamy texture. This dish is a great way to enjoy a low-carb alternative to traditional pasta, while still savoring the flavors of a classic carbonara. Zucchini is a versatile vegetable that can be used in various dishes, and its mild flavor pairs well with the savory bacon and creamy sauce. This recipe offers a delicious and healthier twist on a beloved Italian dish.
Is Making Zucchini Zettuccine Carbonara at Home Cost-Effective?
This zucchini zettuccine carbonara recipe is quite cost-effective for a household. Zucchini is an affordable and versatile vegetable, while bacon and eggs are commonly found in most kitchens. The dish provides a satisfying meal for a family of four at an approximate cost of $10. The combination of zucchini and bacon creates a flavorful and hearty dish, earning a solid 8/10 rating for taste and affordability.
Is Zucchini Zettuccine Carbonara Healthy or Unhealthy?
This zucchini zettuccine carbonara recipe has both healthy and unhealthy aspects. On the positive side, zucchini is a nutrient-dense vegetable, low in calories and high in fiber, vitamins, and minerals. Using zucchini as a pasta substitute significantly reduces the carbohydrate content of the dish. However, the recipe also includes high-fat ingredients such as bacon, cream, and cheese, which can contribute to elevated cholesterol levels and increased risk of heart disease if consumed in excess.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of bacon or replace it with a leaner protein source, such as turkey bacon or grilled chicken breast
- Use a lower-fat cream alternative, such as evaporated skim milk or Greek yogurt, to maintain a creamy texture while cutting down on saturated fat
- Increase the proportion of zucchini to the other ingredients to boost the vegetable content and reduce the overall calorie density of the dish
- Add more vegetables, such as cherry tomatoes, mushrooms, or spinach, to enhance the nutritional value and flavor profile
- Experiment with using a smaller amount of stronger-flavored cheeses, like Pecorino Romano or aged Parmesan, to maintain a rich taste while reducing the total cheese quantity
Editor's Take on This Zucchini Zettuccine Carbonara Recipe
This zucchini zettuccine carbonara recipe is a delightful twist on the classic carbonara. The use of zucchini ribbons as a substitute for traditional pasta adds a light and refreshing element to the dish. The creamy egg and cheese sauce perfectly coats the zucchini, while the crispy bacon adds a savory crunch. The balance of flavors and textures in this dish is truly exceptional. It's a wonderful way to enjoy a comforting carbonara while incorporating more vegetables into your meal. This recipe is a winner for both taste and presentation.
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Why trust this Zucchini (Zettuccine) Carbonara Recipe:
This recipe offers a unique twist on a classic carbonara, using zucchini instead of traditional pasta to create a lighter, healthier dish. The combination of bacon and cheese provides a rich, savory flavor, while the addition of cream creates a luscious, creamy texture. The use of fresh eggs and high-quality parmigiano-reggiano and pecorino ensures an authentic and delicious taste. The step-by-step instructions and attention to detail demonstrate the expertise and care put into crafting this recipe, making it a trustworthy choice for home cooks looking for a satisfying and flavorful meal.
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