Carbonara Light with Zucchini Recipe

Ingredients:

• 12 oz spaghetti
• 2 medium zucchinis, julienned
• 4 garlic cloves, minced
• 4 slices of bacon, chopped
• 4 egg yolks
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti in a pot of boiling salted water following the package instructions until al dente.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set it aside on a paper towel to drain the excess fat.
3. Add the julienned zucchini to the same skillet and sauté until tender, about 5 minutes. Add minced garlic and cook for an additional minute.
4. In a small bowl, whisk together the egg yolks, grated parmesan cheese, and chopped fresh parsley.
5. When the pasta is cooked, reserve 1 cup of pasta cooking water and drain the rest. Return the spaghetti to the pot and toss with the zucchini and bacon.
6. Remove the skillet from the heat and add the egg yolk mixture. Toss everything together quickly until the sauce thickens and coats the pasta. Add reserved pasta water, a little at a time, until the desired consistency is reached.
7. Season with salt and freshly ground black pepper to taste. Serve hot with additional grated parmesan cheese if desired.

Verdict and Serving Suggestions

This carbonara light with zucchini recipe is a delicious and healthier twist on the classic carbonara. The addition of zucchini makes it a more balanced meal while keeping the carbonara sauce creamy and flavorful. Serve this dish as a main course for lunch or dinner with a side salad or crusty bread.