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Zucchini (Zettuccine) Carbonara with no pasta! Zettuccine…AKA Zucchini Fettuccini. Like the name I came up with? It’s another one pan recipe wonder. Thick Zucchini ribbons with crispy bacon pieces, smothered in a classic Carbonara Sauce.
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Completely serious when I say this was done in 8 minutes. Yes, I timed it. And no Spiralizers needed, made with a humble little kitchen gadget that you definitely have in your kitchen drawer.
How does one make Zucchini ribbons without a Spiralizer? Like this:
Slice your Zucchini lengthways in half, then using a vegetable peeler, peel along the length of your zucchini until reaching the core. Flip and repeat on the other side. Done…
A humble little peeler makes the most perfect pasta-substituted-zucchini. And sparing the calories and carbs on these ribbons means more creamy pasta, more parmesan cheese…
…more crispy bacon (or pancetta), and no unzipping your pants with a stomach full of pasta ripping through your jeans.
To make a classic creamy Carbonara, I used two eggs and added a little cream. Now, it’s argued by top chefs that Carbonara doesn’t include cream, while others say a couple tablespoons is required. Due to this particular winner of a dinner not containing any pasta or any of the reserved boiled pasta water, I used cream. Don’t hate.
Add in the shaved Parmigiano-Reggiano and freshly grated Pecorino….
….whisk until creamy…
…and add to your pan.
This is an absolutely delish recipe that we love! It’s especially awesome to pair with my Lemon Chicken to balance out the savory flavors.
Here’s some other Zucchini recipe inspiration:
Spinach and Ricotta Zucchini Cannelloni
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Zucchini (Zettuccine) Carbonara
Ingredients
- 4 large Zucchini washed and unpeeled
- 8 oz middle bacon rashers (rind removed) or pancetta, cubed
- 2 large eggs
- 1/4 cup cream thickened or half and half
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup freshly grated Pecorino
- 1 pinch cracked black pepper
Instructions
- 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.
- Heat a skillet over medium heat. Add the bacon (or Pancetta) and sauté until golden and crisp (about 5 minutes).
- While the bacon is frying; whisk the eggs, cream and cheeses together until well-combined.
- Add the Zucchini ribbons to the pan, and continue to sauté with the bacon until just starting to soften. Reduce heat down to low (very important), and slowly pour in the 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.
- Season with freshly cracked black pepper, add salt to your taste (if using); divide the ‘Zettuccini’ into bowls and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg, that was delicious.
This is hands down the best site I’ve found for simple yet delicious recipes. Every time I look at a recipe on here I see a salivating picture of another dish I want to try. Thank you!!
this tastes DELICIOUS. I add lots of brown mushrooms and it’s so good. however, I’ve tried this recipe twice and both times the sauce has come out really watery and pools separately from the zucchini. I guess the zucchini doesn’t absorb the cream like pasta would. any tips on thickening the sauce? will still continue to make it anyway because it’s so yummy! thank you.
OMG! Make it – make it now – you need this recipe in your life!!! Thank you so much!!!!
I just applied your cooking method (plus a Veggetti spiralizer) to make a fabulous, nutritious lunch of “zettuccine carbonara” using ingredients on hand: peppery bacon (cut into bits), zucchini, eggs, hard parmesan cheese, leftover grated Mexican cheese mix, plus a tablespoon or two of milk. The bacon didn’t produce much fat, so I added a drizzle of oil to help the zucchini.
I agree with your suggestion of cooking the zucchini just to the point of softening before adding the egg mix. I had cooked the zucchini a bit longer – as a result, while the egg mixture’s temperature rose slowly to 160 degrees (surface temperature measured with an infrared thermometer), as I was stirring gently, the zucchini dissolved into the glorious eggy cheesy veggy cream.
By the way, the spiralizer is a nice tool. It produces uniform “zettuccine” noodles if you use the thick end of the device. The fun part is the noodle length – if you have a large-sized vegetable, you will wind up with endless noodles that are over 8-feet long! But maybe that’s a story worthy of a different dish?
Yum! Either way they’re both incredible! Thanks Gail! I’m so happy you liked this recipe 🙂
Do you have the nutritional stats for this? Smart points? Thanks!
Hi Shirl unfortunately I don’t with this recipe! Do you have access to the recipe builder?
Thank you sooo much for your recipes can’t wait to try it
Hey Crystal! No worries! Thank you for commenting! Xx