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.
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
Nutritional Information & Recipe