08 Nov Zucchini Noodles and Carbonara Sauce

Once you’ve tried raw zucchini noodles,
you may never go back!

If you haven’t yet tried raw noodles, you must! They’re easy, fast, convenient, and delicious and they work wonderfully with any sauce. We use a gadget generally known as a spirooli or a spiralizer, like this one or, for a wider, flatter noodle, this one.

One medium zucchini spiralizes (we just made that word up!) into 2 servings of noodles. Just cut the ends off an unpeeled zucchini, run it through the gadget, and divide the noodles into 2 bowls.  This will take you all of about 15 seconds.

For richer, heavier sauces, like our favourite carbonara sauce below, these noodles are a great way to lighten the meal. We’ve adapted the carbonara from a very old (and excellent!) cookbook, Wonderful Ways to Prepare Italian Food by Jo Ann Shirley, 1978.

Ingredients

1/2 onion, chopped
2 T olive oil
1/2 lb bacon, cut into chuncks
2T butter
2 egg yolks
salt and pepper
1/3 c cream
1/4 c grated parmesan cheese

Directions

Heat the oil in a pan and sauté the onion until it becomes transparent. Add the bacon and cook until crisp. Remove from the pan and keep warm.

Melt the butter in the same pan as the bacon fat. Remove from heat. Add the egg yolks to pan and stir, season with salt and pepper. Stir in the cream and parmesan. Add the onion and bacon back to the pan and mix thoroughly.

Serve over your new favourite noodles! This is enough sauce for 4 servings.