Pioneer Woman Zucchini Carbonara
Are you tired of the same old pasta dishes? Look no further than this Cajun Zucchini "Pasta" Carbonara recipe! Not only is it delicious, but it's also a healthier alternative to traditional carbonara.
Ingredients:
- 3 zucchini
- 6 slices of bacon, diced
- 1/2 onion, diced
- 3 cloves of garlic, minced
- 1/4 cup of heavy cream
- 1/4 cup of grated parmesan cheese
- 1 tsp. of Cajun seasoning
- salt and pepper to taste
First, you'll need to create the "zucchini pasta". Cut the zucchini into thin, noodle-like strips. You can use a mandoline or a spiralizer to do this. Set the zucchini aside.
In a large skillet, cook the diced bacon until it's crispy. Remove the bacon from the skillet and drain on a paper towel. Make sure to leave the bacon grease in the skillet.
Add the diced onion to the skillet and cook until it's translucent. Next, add the minced garlic and cook for another minute or so.
Now it's time to add the zucchini to the skillet. Cook the zucchini until it's tender, but not mushy. Add the Cajun seasoning and salt and pepper to taste.
Remove the skillet from heat and let it cool for a few minutes. Add the heavy cream and grated parmesan cheese to the skillet and stir until everything is combined.
Place the skillet back on low heat and let it cook for a few more minutes. Make sure to stir constantly so the sauce doesn't burn.
Finally, add the cooked bacon to the skillet and stir.
Enjoy!
This dish is perfect for those who want to indulge in a classic carbonara without the guilt. Plus, the addition of the Cajun seasoning gives it a spicy twist!
But wait, there's more!
If you're looking for another way to use zucchini in a pasta dish, give this Zucchini Carbonara recipe a try. It's equally delicious and just as easy to make.
Ingredients:
- 1 lb of spaghetti
- 4 zucchini, diced
- 8 slices of bacon, diced
- 2 cloves of garlic, minced
- 1/2 cup of grated parmesan cheese
- 4 egg yolks
- salt and pepper to taste
Cook the spaghetti according to the package instructions. Drain and set aside.
In a large skillet, cook the diced bacon until it's crispy. Remove the bacon from the skillet and drain on a paper towel. Make sure to leave the bacon grease in the skillet.
Add the diced zucchini to the skillet and cook until it's tender. Add the minced garlic and cook for another minute or so.
In a separate bowl, beat the egg yolks and grated parmesan cheese together.
Remove the skillet from heat and let it cool for a few minutes. Add the cooked spaghetti to the skillet and stir. Then, pour the egg and parmesan mixture over the spaghetti and stir until everything is combined.
Place the skillet back on low heat and let it cook for a few more minutes. Make sure to stir constantly so the sauce doesn't burn. Add the cooked bacon and salt and pepper to taste.
Enjoy!
This dish is a great way to sneak in some extra veggies into your meal, without sacrificing any flavor. Plus, it's a quick and easy weeknight dinner option.
So next time you're looking to switch up your pasta game, give these zucchini carbonara recipes a try. Your taste buds (and your waistline) will thank you!
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