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Guys. Big news.
No, I’m not pregnant.
No, I didn’t win the lottery.
My Mom got me a spiralizer in my Easter basket this year! (Yes, I’m 27 going on 28 and I still get an Easter basket from my parents.)
Ok, so not really that big of news, but I was pretty excited about it. I’ve wanted to try this whole spiralizer craze for quite sometime, but didn’t want to actually buy a spiralizer, I mean, how often would I really use it? BUT if someone else is getting for me, I’ll take it . Of course I got it out immediately, but only actually starting playing around with it after 25 minutes of trying to figure the darn thing out – note to self, don’t make everything so complicated.
These zucchini “noodles” were my inaugural attempt and I have to say, it was quite the success. So successful in fact, that I don’t need to ever eat pasta again.
Psych. You know very well I could never give up eating pasta. But seriously, I really really liked them, and was surprisingly, completely satisfied and full after I scarfed the whole thing down.
I thought it best to start out with something relatively simple, and I had bacon, eggs and parmesan cheese on hand so carbonara was my first inclination.
I cooked up a little bit of bacon in a non-stick skillet, took it out and drained off all of the fat except for about a tablespoon, added in my spiralized noodles along with a little bit of salt and garlic, and let them cook down.
Here’s a little preliminary warning, they cook down pretty significantly, I thought that two zucchinis would be plenty for two people, but it shrunk down so much that it only fed myself – as you can imagine Kevin was so disappointed that he ended up getting real pasta carbonara.
While the zucchini is cooking down I whisked an egg yolk, Cajun seasoning (optional) just a touch of milk and a big handful of parmesan cheese in a small bowl. When the zucchini was tender, I turned the heat on low and slowly poured in the egg mixture while tossing the “pasta.” The residual heat will start to cook the eggs, and create a super silky cream sauce, but make sure to keep tossing, if you stop, you risk curdling the eggs and many, many tears.
At the last minute the bacon is tossed back in along with a good amount of black pepper, and any additional salt or parmesan cheese to taste.
If you’re feeling fancy, you can fry up an egg to top it off with…
Have a great weekend my friends!
Ingredients
- 2 small to medium zucchinis
- 3 pieces reduced fat bacon
- ¼ teaspoon salt
- 1 egg yolk
- 1 tablespoon milk
- ½ cup parmesan cheese, divided
- 1 ½ teaspoons Cajun seasoning
Instructions
- Spiralize the zucchinis on the smallest setting resembling spaghetti.
- In a large non-stick pan, crisp up bacon. Remove and drain all but ½ to 1 tablespoon of bacon grease. With the head on medium, add in noodles and salt.
- Cook until softened, about 3-5 minutes.
- While the zucchini is cooking, whisk together yolk, ¼ cup parmesan, milk and Cajun seasoning.
- When the zucchini is softened, turn the heat off and slowly pour in egg mixture tossing constantly. Turn the heat back on low and keep tossing the noodles until sauce is thickened slightly.
- Add remaining parmesan cheese, toss. Season with plenty of freshly cracked black peper, salt and more parmesan or Cajun seasoning to taste.
Sarah @ Making Thyme for Health says
That’s an awesome gift to get in your Easter basket! I’ve wanted a spiralizer for so long. I don’t think I would give up pasta either but it’s nice to switch it up every now and then. Especially when it looks this good!
Nicole says
It’s definitely I nice switch up every once in a while, BUT only every once it a whole for sure!! Thanks Sarah!!
Christin@SpicySouthernKitchen says
I have that same spiralizer! It’s so much fun to use. So far I’ve only used it for zucchini too, but I really want to try sweet potatoes. This carbonara looks so delicious there’s no way I would miss the pasta. Love that you added some cajun seasoning!
Nicole says
I can’t wait to use it more often! Mmmmm you’ve got me wanting to try sweet potatoes, that might be my next try! Although is it bad that I want to deep fry them???
whatjessicabakednext says
I’ve been wanting to try homemade courgetti (zucchini pasta) for ages now! Love the fact it’s so low in calories! 🙂
Nicole says
You must! So low in calories!
cheri says
It looks like the spiralizer does a fantastic job, I never realized that before, will have to pick one up! Beautiful pics!
Nicole says
It really does! I was surprised too, and it was SO easy, literally I had “noodles” in seconds!! Thanks Cheri!
Karen (Back Road Journal) says
What a terrific idea…I’m sure your carbonara style zucchini was delicious.
Nicole says
Thanks Karen!! It was! 🙂
Ashley says
This looks delicious – a great blend of savory and light! Now I just need that spiralizer…
Melanie @ Carmel Moments says
That thing looks awesome! I’m sure I’d want to play with it for an entire week straight. I don’t get an Easter basket anymore. But if I did of course I’d want kitchen gadgets! Looks delish!
Annie @Maebells says
I have been really interested in this whole zucchini pasta craze, your version looks fabulous. Pinned!
Ashley says
haha I loved reading this post. My mom still mails me an easter basket and I’ll be turning the big 3-0 this year. I’ve been wanting a spiralizer but refuse to buy it myself. I’ll have to hint hint about my basket for next year : ) And this looks delicious – I don’t think I could ever completely give up pasta but I do like to switch it up for variety sake!
Samina | The Cupcake Confession says
I need to get myself a spiralizer!!!!! This zucchini pasta looks so darn delicious!!!!!!! They literallllly look like spaghetti! HOW COOL IS THAT!!!!!!!!!!!!!! 😀 And this carbonara sauce and that fried egg on top; that’s it! I can’t take this anymore, ordering a spiralizer online right away!
Nicole says
It really was surprisingly, I didn’t miss the pasta at all!! Hahahah do itttttttt!!!