Pasta with Zucchini Carbonara Sauce Recipe

Ingredients:

• 8 oz. pasta
• 2 small zucchinis
• 4 slices of bacon, diced
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 4 cloves of garlic, minced
• 1 tbsp. olive oil
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
2. While pasta is cooking, grate zucchini and squeeze out excess water using a paper towel or cheesecloth.
3. In a separate pan over medium heat, add bacon and cook until crispy. Remove bacon from pan and place on a plate lined with paper towel to drain excess oil.
4. In the same pan with bacon fat, add minced garlic and sauté until fragrant.
5. Add zucchini to the pan and sauté until softened.
6. In a small bowl, whisk together eggs and Parmesan cheese.
7. Reduce heat to low and add pasta to the pan with zucchini. Toss until pasta is coated with zucchini. Remove from heat and let cool for a minute or two.
8. Add egg and cheese mixture to the pasta, stirring constantly until the sauce thickens and coats the pasta. Add salt and pepper to taste.
9. Serve immediately, garnished with crispy bacon and additional Parmesan cheese, if desired.

Verdict:

This dish is a delightful twist on the classic carbonara pasta dish. The addition of zucchini adds a lightness and freshness to the dish, while the bacon and Parmesan cheese provide a rich, savory flavor.

Serving Suggestions:

This pasta with zucchini carbonara sauce is best served hot, and is perfect as a main course. It pairs well with a side salad or garlic bread. Enjoy with a glass of white wine or sparkling water for a refreshing finish.