Carbonara is a traditional Italian sauce typically served over pasta. For this recipe I used Zucchini “noodles” in place of the pasta. The trick, I found out, is not to overcook the noodles, or you end up with zucchini mush with a tasty sauce.
4-5 slender zucchini
3-4 slabs pancetta or other uncured bacon
4 cloves garlic
2 egg yolks
1/2 tsp red pepper flakes
1 Tbsp olive oil
1/2 cup of your favorite white wine
Make the “noodles” by slicing zucchini lengthwise into very thin strips on a mandolin. I like to use slender zucchini, so the noodles aren’t too wide.
Chop bacon into small pieces and fry in olive oil until crispy. Add the garlic and red pepper flakes, and saute until garlic becomes fragrant. Reduce heat and add wine, simmering until reduced by half. Add zucchini and cook until just tender 3-5 minutes. Meanwhile whisk egg yolks with about 2 tbsp very warm water. This will temper the eggs and help prevent them from scrambling. Remove pan from heat and add eggs tossing all ingredients together to coat. Sprinkle liberally with fresh ground pepper. If you are primal add a large handful of hard, salty cheese such as parmesan, asiago or romano. Enjoy!