Our lighter take on carbonara, loaded with zucchini and brightened with a pop of parsley and lemon!
- Using vegetable peeler, cut enough thin long ribbons of zucchini to equal 6 cups. Dice remaining zucchini.
- In 12" nonstick skillet, cook bacon over medium-high heat until crisp, 6–7 min.; remove from pan. Reserve 2 Tbsp. bacon fat in skillet. Add diced zucchini; cook over medium heat, stirring occasionally, until just tender, 3–5 min., adding garlic during last 30 sec. Turn off heat.
- Cook pasta according to package directions; reserve 3/4 cup cooking water; drain. Add spaghetti, cooking water, zucchini ribbons, salt, and pepper to skillet; stir to wilt zucchini ribbons slightly. Break bacon into pieces; add to skillet. Top with parsley, cheese, and zest.
- This recipe originally appeared in our print magazine.
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