Name: Zucchini Noodle "Carbonara" with Bacon, Parmesan & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 6 eggs; 6 cloves garlic; 355 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 128 g Parmesan cheese; 1 ½ medium yellow onions; 9 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Zucchini Noodle "Carbonara" with Bacon, Parmesan & ParsleyZucchini Noodle "Carbonara" with Bacon, Parmesan & Parsley — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

12 slices bacon

6 eggs

6 cloves garlic

355 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

128 g Parmesan cheese

1 ½ medium yellow onions

9 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Trim zucchini and use a julienne (or regular) peeler to make noodles. Divide between two baking sheet pans, drizzle with oil, and season with spices; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated), and roast, tossing halfway through, until zucchini is tender, 15-20 minutes. Remove from oven.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Place in a small bowl.

Finely grate Parmesan; add to the bowl with the parsley, stir to combine, and set aside.

Peel, halve, and small dice onions; peel and mince garlic. Place both in a medium bowl.

Small dice bacon.

Preheat a large pot over medium-high heat.

Once the pot is hot, add onion, garlic, and bacon; cook, stirring occasionally, until onion is soft and bacon is crisp, 6-7 minutes. (Reserve bowl for the next step.)

Meanwhile, zest lemons into the reserved bowl. Using a clean cutting board, cut lemons into wedges and set aside for serving.

Add half of the Parmesan-parsley mixture to the bowl with the lemon zest, along with eggs, cream, water, salt, and crushed red pepper. Whisk to combine the egg mixture. (Reserve remaining Parmesan-parsley mixture for serving.)

When the bacon is done, let pot cool slightly before returning to low heat. Add egg mixture to the warm pot (adjusting heat as needed to ensure the egg does not scramble), and cook, stirring frequently, until sauce thickens, 3-4 minutes. Remove from heat.

Divide zucchini noodles between plates or bowls; top with sauce and sprinkle with reserved Parmesan-parsley mixture. Serve with lemon wedges for squeezing and enjoy!

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