ZUCCHINI CARBONARA RECIPE RECIPES
ZUCCHINI CARBONARA FROM JAMIE OLIVER (JAMIE AT HOME ...
I saw Jamie make this on his show and it looked so good and I happened to have green and yellow squash ready to be used. It took me a little longer to make since I had not made it before but none of the steps are difficult at all. Just a matter of getting myself organized. It turned out delicious and very filling. I will be making this one again. I think next time I will cut back on the oil and drain the bacon a little better. It was yummy rich but I think it would still be great cutting back on some of the oil and fat. I did not have penne so I used bow tie pasta that I had in the pantry.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 plates of pasta, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put a large pan of salted water on to boil.
- Slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
- Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
- Heat a very large frying pan (a 14-inch is a good start), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp.
- Your water will now be boiling, so add the penne to the pan with the salted water and cook according to the package instructions.
- Add the zucchini slices and 2 big pinches of black pepper to the skillet with the bacon or pancetta, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
- When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.).
- While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
Nutrition Facts : Calories 520.1, FatContent 21.6, SaturatedFatContent 9.5, CholesterolContent 181.7, SodiumContent 677.7, CarbohydrateContent 68.7, FiberContent 10.7, SugarContent 3.6, ProteinContent 16.7
ZUCCHINI CARBONARA | MARTHA STEWART
Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier—this recipe uses two parts vegetable to one part pasta. Another trick: Don't skimp on the extra egg yolk; the addition helps emulsify the sauce, so it reaches optimum creaminess and renders a flawless carbonara copy.
Provided by Lauryn Tyrell
Categories Pork Recipes
Total Time 35 minutes
Prep Time 25 minutes
Number Of Ingredients 10
Steps:
- In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 cup pasta water; drain.
- Slowly whisk 2 tablespoons hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 cup at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.
More about "zucchini carbonara recipe recipes"
ZUCCHINI CARBONARA FROM JAMIE OLIVER (JAMIE AT HOME ...
I saw Jamie make this on his show and it looked so good and I happened to have green and yellow squash ready to be used. It took me a little longer to make since I had not made it before but none of the steps are difficult at all. Just a matter of getting myself organized. It turned out delicious and very filling. I will be making this one again. I think next time I will cut back on the oil and drain the bacon a little better. It was yummy rich but I think it would still be great cutting back on some of the oil and fat. I did not have penne so I used bow tie pasta that I had in the pantry.
From food.com
Reviews 4.0
Total Time 40 minutes
Calories 520.1 per serving
From food.com
Reviews 4.0
Total Time 40 minutes
Calories 520.1 per serving
- While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
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ZUCCHINI CARBONARA RECIPE | GOOD FOOD
A seasonal twist on everybody's favourite pasta alla carbonara, using zucchini instead of bacon. The principle remains the same: the heat of the freshly drained pasta cooks the eggs and cheese into a creamy sauce.
From goodfood.com.au
Total Time 30 minutes
Category Main-course
From goodfood.com.au
Total Time 30 minutes
Category Main-course
Cook the pasta in plenty of boiling, salted water until almost cooked, probably about 6 minutes. Trim the zucchini and cut lengthwise into thick slices, then into small dice.
Add the zucchini to the pasta water for the final 2 mins of cooking time.
Beat the egg yolks in a heatproof bowl. Beat in the cheese, lemon zest and sea salt until creamy.
Drain the pasta and zucchini and immediately add to the egg mixture, tossing quickly until well-coated.
To serve, season with pepper and serve on two warmed dinner plates or pasta bowls. Scatter with parsley leaves.
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ZUCCHINI NOODLE CARBONARA - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
Reviews 4.6
Reviews 4.6
- Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, trimming the noodles with the Kitchen Shears. Place the zucchini in a large bowl and squeeze out any excess liquid with paper towels.Dice the bacon. Cook the bacon in the 12" Nonstick Skillet over medium heat for 4–5 minutes, or until it’s slightly crispy, stirring occasionally. Add the garlic and red pepper flakes and cook for 30 seconds.Add the zucchini noodles and cook for 3–4 minutes to soften, stirring occasionally.Whisk the half-and-half and cornstarch in a small bowl. Pour the mixture into the skillet and mix well with the Large Chef’s Tongs. Add the peas and cook for 3–4 minutes, or until the sauce starts to thicken slightly.Grate the Parmesan with the Microplane® Adjustable Fine Grater. Add the Parmesan, salt, and pepper to the skillet and mix well.Remove the skillet from the heat and let it stand for 3–5 minutes to thicken.
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SPIRALIZED ZUCCHINI CARBONARA - MEALTHY.COM
Get your zoodle on with this Paleo-friendly zucchini carbonara dish! Replace your traditional pasta with a favorite spiralized vegetable and you won’t miss the calories from the carbs! Spiralized zucchini pairs perfectly with pancetta, Parmesan, and fresh peas to create this delicious dish.
From mealthy.com
Reviews 5.0
Total Time 42 minutes
- 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.
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ZUCCHINI CARBONARA WITH PARSNIP 'PANCETTA' RECIPE - PUREWOW
From purewow.com
Reviews 3.9
Total Time 25 minutes
Calories 475 calories per serving
Reviews 3.9
Total Time 25 minutes
Calories 475 calories per serving
- 1. Bring a large saucepan of water to a boil and add a generous pinch of salt. Add the spaghetti and cook until al dente, 7 to 8 minutes or according to the package instructions. 2. While the spaghetti is cooking, heat half the olive oil in a large skillet over medium-low heat. Add the parsnips, onion and a pinch of salt, and saut? the until the onion begins to soften, 8 to 10 minutes. Add the garlic to the pan along with the remaining oil, saut?ing until the onion has caramelized and the parsnips are golden and crispy, about 5 minutes. 3. In a medium bowl, combine the sour cream, egg yolks, Parmesan and lemon zest. Season to taste with salt and pepper and then set aside. 4. When the spaghetti is al dente, remove from the heat and drain, reserving a cup of the cooking water. 5. Add the spaghetti to the skillet along with a splash of the cooking water, the sour cream mixture and the zucchini, and quickly but gently toss together. The heat from the spaghetti will delicately cook the yolks just enough to thicken into a smooth and silky sauce without scrambling. You may need to add more of the cooking water to loosen the sauce slightly. Garnish with more Parmesan, a drizzle of olive oil and a sprig of parsley, if you like. Note: For an adult upgrade, you can increase the amount of freshly ground black pepper, stir in chopped parsley and serve alongside a hefty amount of salad greens.
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ZUCCHINI CARBONARA RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
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ZUCCHINI CARBONARA – THE SPICE HOUSE
Preparation Instructions: Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, garlic, red pepper flakes, and a pinch of salt and stir. Cook, stirring frequently, until the onion is translucent and the zucchini is soft, about 5 minutes. Take off the heat and let the pan cool. Remove the garlic clove.
From thespicehouse.com
From thespicehouse.com
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ZUCCHINI CARBONARA RECIPE - LA CUCINA ITALIANA
Jul 11, 2021 · 2. Meanwhile, dice the zucchini into small cubes, then sauté them in a pan with the oil over high heat. Add salt and pepper once cooked. 3. Prepare the carbonara base by mixing the egg yolk with the cheese, pepper, and salt. 4. Cook the pasta, strain, and add it to the carbonara sauce. Add the zucchini …
From lacucinaitaliana.com
From lacucinaitaliana.com
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ZUCCHINI CARBONARA WITH BACON RECIPE — EAT THIS NOT THAT
Apr 02, 2019 · Add the bacon and cook until crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Discard all but a thin film of the fat from the pan. Add the onion, zucchini, and garlic and cook for 5 to 7 minutes, until soft and lightly browned. Stir back in the bacon and season with a bit of salt and plenty of coarse black pepper.
From eatthis.com
From eatthis.com
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ZUCCHINI CARBONARA RECIPE - LA CUCINA ITALIANA
Jul 11, 2021 · 2. Meanwhile, dice the zucchini into small cubes, then sauté them in a pan with the oil over high heat. Add salt and pepper once cooked. 3. Prepare the carbonara base by mixing the egg yolk with the cheese, pepper, and salt. 4. Cook the pasta, strain, and add it to the carbonara sauce. Add the zucchini and a bit of the pasta cooking water if ...
From lacucinaitaliana.com
From lacucinaitaliana.com
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PASTA ZUCCHINI CARBONARA - OLDWAYS
Pasta Zucchini Carbonara This recipe, from Renzo Rizzo, former R&D chief of Barilla Pasta Meals, is rooted in the gastronomy of Puglia, the family cuisine of Renzo’s wife. She inherited the region’s taste for simple recipes, using a lot of fresh local vegetables and insisting on high-quality ingredients and clean and recognizable ?avors.
From oldwayspt.org
From oldwayspt.org
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ZUCCHINI CARBONARA WITH BACON RECIPE — EAT THIS NOT THAT
Apr 02, 2019 · Add the bacon and cook until crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Discard all but a thin film of the fat from the pan. Add the onion, zucchini, and garlic and cook for 5 to 7 minutes, until soft and lightly browned. Stir back in the bacon and season with a bit of salt and plenty of coarse black pepper.
From eatthis.com
From eatthis.com
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ZUCCHINI CARBONARA - CLOSET COOKING
Jul 25, 2007 · Cut the zucchini into penne shaped pieces. Drain most of the fat from the pan but reserve some to cook the zucchini. Add the zucchini, garlic and pepper and toss to coat in the bacon fat. Mix the egg and parmigiano reggiano in a bowl. Drain the cooked pasta reserving some of the water. Add the pasta to the pan and toss.
From closetcooking.com
From closetcooking.com
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ZUCCHINI NOODLES PASTA CARBONARA - ABBEY'S KITCHEN
Oct 26, 2020 · Step 2: Saute shallot and garlic on medium heat. Step 3: Add peas and stir until thawed through. Step 4: Add in zucchini zoodles and saute on medium high heat until fully warmed through. Step 5: Turn off heat and mix in egg and cheese mixture util coated. Add cooked pancetta and season with freshly cracked black pepper.
From abbeyskitchen.com
From abbeyskitchen.com
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ZUCCHINI CARBONARA SAUCE RECIPE | GLUTEN-FREE CARBONARA ...
Preparation. 1 Toast pine nuts in small skillet over medium-high heat 3 minutes, or until browned. Transfer to plate to cool. 2 Whisk together egg, egg yolk, cream, and cheese in large serving bowl, and season with salt and pepper, if desired. Stir in zucchini and pine nuts.
From vegetariantimes.com
From vegetariantimes.com
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22 ZUCCHINI NOODLE RECIPES | ALLRECIPES
May 04, 2021 · 22 Low-Carb Zucchini Noodle (Zoodle) Recipes. Zucchini noodles (affectionately known as "zoodles") are the gluten-free, low-carb solution to your pasta-cravings. Anything pasta can do, zoodles can do too, but with fewer carbs. Use a veggie spiralizer — or even kitchen tools you already have on hand such as a box grater or potato peel — to ...
From allrecipes.com
From allrecipes.com
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RECIPE OF THE MONTH | ZUCCHINI CARBONARA
In a nonstick skillet over medium heat, cook the bacon and onion until the bacon is crisp. Drain off any fat left in the pan. Stir in the zoodles and salt, and cook, stirring gently, until they are warmed through and starting to soften, about 3-5 min. Stir in the sour cream, water, pepper and red pepper flakes, if using, to make a light sauce.
From tops.org
From tops.org
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LOW-CARB ZUCCHINI CARBONARA CAKE | KETODIET BLOG
Apr 11, 2021 · Add the cheese keeping about a third aside for the topping. Add the zucchini noodles, bacon mix, cream and egg to a mixing bowl and toss to combine, ensuring all the noodles are fully coated. Grease a 19 cm/ 7.5 oz cake tin with a little butter and a small sprinkling of cheese (about 1 tbsp). Add the vegetable mix.
From ketodietapp.com
From ketodietapp.com
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