Spiralized Zucchini Carbonara
- 2 zucchini, ends trimmed, spiralized using 3mm blade
- 1 tablespoon kosher salt
- 1 teaspoon avocado oil
- 4 slices pancetta, cut into 1-inch pieces
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 cup green peas
- 1 egg
- 1 egg yolk
- 1/4 cup Parmesan cheese, or to taste
For best results, we recommend using:
- Line a baking sheet with paper towels.
- Spread zucchini noodles on prepared baking sheet; sprinkle salt over the top. Cover zucchini with another layer of paper towels and set plates over the top to add weight. Let sit for 10 minutes.
- Transfer zucchini to a colander and rinse under cold water to remove salt. Re-line the same baking sheet with fresh paper towels. Spread zucchini out on prepared baking sheet and cover with another layer of paper towels; top with plates to add weight. Let sit for another 10 minutes to dry.
- Heat oil in a skillet over medium heat. Cook pancetta pieces in hot oil, turning occasionally, until slightly crisped, for 5 minutes. Transfer pancetta to a paper towel-lined plate.
- Sauté shallot in the same skillet on medium heat until translucent, for 2 minutes. Add the garlic and sauté until fragrant, for 30 seconds.
- Stir in zucchini noodles in the skillet and sauté on medium heat until al-dente and heated through, for 2 minutes. Stir peas into skillet and cook until heated through, for 2 minutes. Remove from heat and set aside.
- Whisk together egg, plus egg yolk, and Parmesan cheese together in a bowl. Pour egg mixture into zucchini and toss until the noodles are completely coated.
- Divide into individual servings and garnish with pancetta to serve.
The method in this recipe for salting and weighing down the zucchini might seem time consuming but it will be so worth the time! Zucchini is high in water content and if you skip this step the sauce will become watery.
What others are saying
Nathan Long says:
Very tasty! We were a little nervous about eating raw egg, so we sautéed the final mixture a little more. We also used thin-sliced smoked ham instead of pancetta, because it's easier for our toddler to chew. We'll definitely make this again!
Tanya Powell says:
This was healthy, tasty comfort food . Yum!
Caro Hodgin says:
So easy and delicious. Love carbonara, and love it as a GF option with zoodles!
Tarragon Boi says:
Loved this recipe! I was worried the texture would be weird when using the zoodles and the egg, but it was great!
Queen Foodie says:
Spiralizing is super fun. Any chance I get to use it I do. I had my doubts about this recipe because carbonara has to be timed just right to taste great from pan to table, but it turned out well. I highly recommend giving the zoodles extra time in the salting stage and then rinsing well and then giving them extra time on the paper towels to dry out a bit more.
Jen the Mighty says:
Carbonara is one of my favorite pasta dishes, so naturally it was one of the first I made when taking on spiralizing. Salting and weighing down the zucchini to drain the moisture is such a necessary step; don't ignore it, otherwise you will have a watery mess! I've tried this with pancetta and with bacon, and either works great. I've also used both fresh and frozen peas, it just depends on what you have access to! This is definitely a simple zoodle dish that doesn't disappoint.