Pasta a la carbonara with zucchini and carrots
3 servings
20 minutes
Zucchini and carrot carbonara pasta is an exquisite variation of the classic Italian dish, adapted for lovers of light and healthy cuisine. Instead of traditional spaghetti, tender strips of zucchini and carrot are used, which combined with creamy sauce and crispy bacon create an extraordinarily harmonious flavor. The dish has a rich creamy-cheesy aroma with a hint of garlic and black pepper spiciness, while fresh basil adds a subtle note of Mediterranean freshness. This pasta is perfect for a light dinner or exquisite lunch, preserving Italian traditions but focusing on healthy ingredients. It is served hot with an extra portion of grated parmesan to enhance its tenderness and richness of flavor.
1
Wash and peel the vegetables. Using a vegetable peeler or spiralizer, cut the zucchini into very thin long strips (about the size of spaghetti), lightly salt, and place in a colander to drain excess liquid. Also cut the carrot into thin strips and set aside.
- Zucchini: 2 pieces
- Carrot: 2 pieces
2
Thoroughly squeeze the zucchini strips. Heat half of the oil in a pan, add the zucchini and carrot spaghetti, add dried garlic and sauté for about 5 minutes (make sure the vegetables don't fall apart and remain slightly firm).
- Zucchini: 2 pieces
- Carrot: 2 pieces
- Ground dried garlic: pinch
- Olive oil: 2 teaspoons
3
In a saucepan, heat the remaining oil, add the bacon cut into thin strips, fry for 1-2 minutes, add cream and grated cheese, let the cheese melt, and then add the vegetable paste. Mix everything and turn off the heat.
- Bacon: 5 piece
- Cream 20%: 100 ml
- Grated Parmesan cheese: 5 tablespoon
4
Serve immediately, seasoned with black pepper, topped with grated cheese and garnished with basil.
- Ground black pepper: to taste
- Grated Parmesan cheese: 5 tablespoon
- Basil: 1 sprig