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!
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!
Here are some other carbonara recipes you may enjoy:
- Sweet Potato Chickpea and Bacon Carbonara
- Basic Carbonara with Zucchini or Sweet Potato Noodles
- Parsnip Carbonara with Brussels Sprouts
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Nutritional Information & Recipe
Spicy Corn Zucchini Noodle Carbonara
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.
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