Carbonara, an Italian classic with the coziness of creaminess and comfort. We believe the true essence of carbonara lies in two words: freshness and simplicity. Fresh eggs and a simple execution can give any home cook the confidence and finesse to own their kitchen like a chef, keeping in mind that less is always more.
Bon appetit xo
Chef | Sous Chef
10 Minute Zucchini Carbonara
Fresh eggs and a simple execution can give any home cook the confidence and finesse to own their kitchen like a chef.
Ingredients
- 2 medium zucchinis substitute for spaghetti noodles
- 1 tsp olive oil or butter
- 100 g pancetta cubed
- 1 clove of garlic crushed
- 3 egg yolks beaten
Instructions
- No. 1 | Spiralize zucchinis and set aside
- No.2 | Preheat skillet on med-high heat, add crushed garlic clove and cubed pancetta. Cook until pancetta is crisp on all sides, then remove garlic clove.
- No. 3 | Add zucchini to pan with pancetta and toss for one minute
- No. 4 | Add beaten egg yolks and immediately stir until zucchini is coated.
- No. 5 | Remove from heat, season with salt, pepper and chill flakes if desired
Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
Becky says
Tried this tonight, be careful of adding the egg and having your temperature too high. You will get cooked egg instead of creamy. It still tasted good, but didn't have the same texture that I was looking forward to.
chefsouschef says
Hi Becky,
Thank you for the feedback. We agree, you must be very careful with the temperature to ensure the eggs remain creamy. I'm glad you enjoyed the dish overall!
Stephanie says
I made this while doing Whole30 and it was so comforting! I can't believe how quick it is to make.
Chef Sous Chef says
Thanks Stephanie! Definitely a quick dinner!