ZUCCHINI CARBONARA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the zucchini noodles using a spiralizer (if not using pre-made noodles).
- Fry the bacon in a large skillet over medium heat until just barely crisp, about 8 minutes. Remove from the pan and drain on paper towels. Return the pan to the stove over medium-low heat and throw in the garlic and onions. Cook until golden brown, about 10 minutes.
- Mix together the eggs, yolks, Parmesan and cream in a bowl until smooth.
- Pour in the egg mixture into the skillet with the onions and garlic, carefully stirring the whole time. Season with salt and pepper. Add the peas and bacon, stirring until it's all combined and the mixture is warmed through. Add the zucchini noodles and carefully stir so the noodles don't fall apart.
- Serve immediately with extra Parmesan and basil.
BEAUTIFUL ZUCCHINI
I enjoyed a taste of this colourful bowlful at the old fruit and veg market on the outskirts of Rome. It's a hectic place, but boy is everyone friendly. What I love is how such a simple combo of good ingredients really allows each one to sing. It's cheap, tasty, honest food and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta, piled on bruschetta or even baked in a frittata.
Provided by Jamie Oliver
Categories side-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1-centimeter (3/8-inch) chunks and add to the pan to let the fat render out. Trim the zucchini, halve lengthways, then chop into 2-centimeter (3/4-inch) chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
- Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious zucchini dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate zucchini at their very best. Just before serving, taste and check you've got the seasoning spot on.
ZUCCHINI CARBONARA
Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier-this recipe uses two parts vegetable to one part pasta. Another trick: Don't skimp on the extra egg yolk; the addition helps emulsify the sauce, so it reaches optimum creaminess and renders a flawless carbonara copy.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 cup pasta water; drain.
- Slowly whisk 2 tablespoons hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 cup at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.
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