Zucchini spaghetti is a fantastic substitute for traditional pasta, offering clear nutritional benefits. But can it work in a carbonara dish?
The key to a good carbonara lies in using a bit of the starchy pasta cooking water, rich in gluten, to slightly thicken the sauce. However, zucchini spaghetti cooking water contains no gluten. So, how can we make it work? We have two solutions:
- Option 1: A mix of traditional pasta and zucchini spaghetti, so you still get that valuable starchy water.
- Option 2: Use only zucchini spaghetti and create a substitute thickener, like a bit of cornstarch or potato starch.
For this recipe, we’re going with the first option—a blend of pasta and zucchini spaghetti. It’s a delightful combination, and it might even encourage some veggie skeptics to enjoy their greens.
Recipe
Duo of zucchini spaghetti carbonara
Servings 4 personnes
Ingredients
- 2 zucchini
- 300 g spaghetti
- 4 egg yolks
- 100 g Parmesan cheese
- 200 g bacon or pancetta
Instructions
- Cook the spaghetti (the pasta!) in a small amount of salted water.
- Meanwhile, spiralize your zucchinis into spaghetti (see our article on how to make zucchini spaghetti).
- In a pan, cook the bacon over low heat at first (no need to add extra fat), then increase the heat to crisp them up a bit.
- Prepare the carbonara sauce: whisk together the egg yolks and Parmesan.
- Ladle out some of the pasta cooking water and gradually whisk it into the sauce. The hot water will melt the Parmesan and create a creamy texture.
- Two minutes before the pasta is done, add the zucchini spaghetti to the pot. Stir gently to combine.
- Drain the spaghetti mixture and transfer it to a serving dish.
- Pour the carbonara sauce over the spaghetti, add the bacon, and mix well. For an extra touch of flavor, drizzle with a bit of olive oil before serving. Enjoy!