Spicy Corn Zucchini Noodle Carbonara

Spicy Corn Zucchini Noodle Carbonara

Gluten Free, Pasta, Zucchini + Summer Squash
We're taking spaghetti carbonara to the next level with this summer-friendly version with zucchini noodles and corn! Veggie-packed and spicy, this carbonara satisfies all pasta cravings in a nutritious and easy way.
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Spicy Corn Zucchini Noodle Carbonara

Carbonara is one of those masterful Italian pasta dishes we all love. It’s salty, starchy, and a classic favorite for so many reasons! Traditionally, the carbonara sauce is a combination of two types of cheeses (Parmigiano-Reggiano and Pecorino Romano), but we’ve simplified it here with some Parmesan. Sometimes simple is just as good!

Spicy Corn Zucchini Noodle Carbonara

The carbonara sauce is egg and cheese that’s whisked into the pasta (typically spaghetti) to create a creamy sauce. It’s the kind of sauce that makes you want to lick the bowl clean! And here, we have everything BUT the spaghetti, because we’re using zucchini spaghetti! Thus, we’ve created a lightened-up-but-just-as-tasty version.

To make this summer friendly, I’m sneaking in some fresh summer corn (that’s just sweet enough to complement the sweetness in the pancetta) and of course, using fresh summer zucchinis! Tons of red pepper flakes and freshly cracked pepper give this bowl a kick!

Spicy Corn Zucchini Noodle Carbonara

Here are some other carbonara recipes you may enjoy:

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

 

Nutritional Information & Recipe

Spicy Corn Zucchini Noodle Carbonara

5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients

  • 4 oz pancetta
  • 2 whole large eggs
  • 1/3 cup grated parmesan cheese
  • salt and pepper
  • ¼ cup diced onions
  • 1 cup corn from a can, defrosted, or fresh shaved off cobs
  • ½ teaspoon red pepper flakes or less, if you don’t like spicy
  • 2 garlic cloves minced
  • 4 medium zucchini Blade D, noodles trimmed?minced chives, to garnish

Instructions

  • Heat a large skillet over medium-high heat and add in the pancetta. Cook until crispy and cooked through, about 7 minutes. Transfer to a paper towel lined plate.
  • Meanwhile, combine the eggs and parmesan cheese in a bowl and whisk together until not very clumpy. Season with the salt and pepper and set aside.
  • ?Immediately add in the onions to the skillet used to cook the pancetta. Cook until translucent, about 3 minutes. Add the corn, red pepper flakes, and garlic and cook for 3-5 minutes or until corn is bright yellow and fork tender.
  • Transfer the corn mixture to a bowl using a slotted spoon. Immediately add in the zucchini noodles and toss for 3-5 minutes to heat through, careful not to overcook (consistency should be al dente.)
  • Remove the pan with the zucchini noodles from heat and slowly pour in the prepared parmesan sauce, stirring constantly, over the noodles. It's important to do this slowly and stir constantly so that the eggs cook while they heat up in the noodles. Use as much sauce as you want until the pasta has enough sauce for your preference.
  • Stir back in the corn mixture, season generously with pepper and garnish with chives. Divide into bowls and serve.

Spicy Corn Zucchini Noodle Carbonara

with love, Ali

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comments

  • When do you add in the pancetta?
    Reply
    • Add it back in with the corn mixture!
      Reply
  • I’m making this tonight! Looks so good. But, how should the pancetta be cut? I’m at the grocers and having them slice their big hunk of pancetta for me. I’m guessing, and having it cut very thin so it will fry up crispy. Then cut into slivers? And when to add it in?
    Reply
    • We just used the crumbled pancetta! However you like it is the perfect way! Stir it back in when you add the corn mixture back in!
      Reply
  • made this last night and hashtagged #inspiralized on instagram! so delicious. It was a little drippy so I tried to drip off some of the watery sauce before serving. We up'ed the red pepper and made it a bit zippier. Maybe an add of jalapeno or chipotle next time? Fun recipe and thank you as always!
    Reply
    • Hi Hilary! Yes sounds delish! What great ideas!
      Reply
  • Do you cook the fresh cobs of corn beforehand?
    Reply
    • Hi Emma! You can parcook the corn to make it easier to shave the kernels off the cob, but not too much as you don't want the corn mixture to be too mushy!
      Reply
  • I am a half spanish flexitarian (mostly plant based while allowing my self some meat and fish in small quantity once in a while) who always ate healthy. My boyfriend... well... not so much. He used to eat only white spaghetti (no sauce, no nothing). He came a long way since, but finding meals we will both appreciate is still a challenge. Thise is why I had to meet him halfway and instead of using only zucchini noodle, I did half and half with regular spaghetti. Still healthier than only spaghetti and we both enjoyed our meal. Thanks for the recipe, and I love your page (you don't know it, but thanks to you, the man started eating some veggies!)
    Reply
    • THAT is such a major win! And mixing zucchini noodles in with regular pasta is a classic way to get more veggies into any meal. Amazing job! So happy you're enjoying our recipes!
      Reply
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