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3 from 3 votes

Zucchini Pasta Carbonara

Course Main Course
Cuisine Italian
Keyword gluten-free, pasta
Calories 1109kcal
Author Andrea Wyckoff

Equipment

  • spiralizer
  • large sauté pan
  • chopping knife
  • small pan
  • large bowl
  • cheese grater

Ingredients

  • 2 to 3 zucchini (med/large size)
  • 8 asparagus spears
  • ½ sweet onion
  • 4 slices pastured bacon
  • 2 pastured eggs
  • 1 clove garlic
  • spinach (or pea shoots)
  • fresh dill
  • fresh rosemary
  • fresh basil
  • sea salt (to taste)
  • black pepper (to taste)
  • 2 tbsp olive oil (optional)
  • 2 oz shaved hard sheep's cheese (like Pecorino Ramano or Idiazabal)

Instructions

  • Cut zucchini into noodles using a spiralizer or special veggie peeler. Option: for all white noodles, you can peel the zucchini first.
  • Cook bacon in a large saute pan over medium heat. While bacon is cooking, mince fresh herbs, chop garlic. When bacon is fully cooked, remove bacon, crumble after it cools, and set aside.
  • Next cut asparagus into 2 inch long sections, and dice onion. Cook asparagus and onion in bacon grease over medium high heat. Alternatively, if you don't use the bacon, you can use your favorite cooking oil instead. Cook asparagus and onions for 7 minutes or so. Add in garlic for last 4 minutes or cooking time. Remove from pan.
  • Scramble eggs in a small dish, then cook in bacon fat over medium low heat, then cut up the eggs with a spatula and set aside.
  • Next gently warm up the zucchini noodles in bacon fat or a little olive oil. You just barely want to warm the noodles, so only heat a couple of minutes to prevent them from getting too soft.
  • In a large bowl toss together zucchini noodles, bacon, asparagus, scrambled eggs, and fresh herbs. Season with sea salt & black pepper. Optional: shave a little hard sheep cheese over top. Serve.
  • Note: if you plan to have leftovers it is better to not heat the extra zucchini noodles. You will want to keep the noodles separate from other ingredients until just before you are ready to eat.

Nutrition

Calories: 1109kcal | Carbohydrates: 34g | Protein: 49g | Fat: 88g | Saturated Fat: 28g | Cholesterol: 444mg | Sodium: 1436mg | Potassium: 1823mg | Fiber: 8g | Sugar: 21g | Vitamin A: 2462IU | Vitamin C: 86mg | Calcium: 779mg | Iron: 7mg