Lemon-Chili Zucchini Carbonara
Ingredients to serve 4 (look below for 2 servings )
4 medium zucchini
6 slices bacon, chopped - using pancetta1 small garlic clove, finely minced
2 large eggs beaten
1/2 cup finely grated Parmesan cheese, plus more for serving
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon fresh oregano or dried Italian seasoning or a small handful of fresh parsley, optional
1/2–1 teaspoon fresh lemon juice
Finely grated zest of ½ lemon
Fresh parsley, chopped, for finishing
Parmesan, for serving
Method
Prepare the zucchini.
Cut the zucchini into noodles using a spiralizer or julienne peeler. Sprinkle lightly with salt and let sit for 10–15 minutes.
Squeeze the zucchini firmly in a clean kitchen towel or several layers of paper towel to remove as much moisture as possible. This step matters — watery zucchini makes a watery carbonara.
Make the bacon.
While the zucchini is draining, whisk together the eggs and Parmesan in a small bowl. Set aside.
Cook the chopped bacon in a large skillet over medium heat until browned and crisp. Remove some of the bacon for garnish if desired, leaving the bacon fat in the pan.
Add the flavor.
Add the minced garlic and red chili flakes to the bacon fat. Cook for about 30 seconds, just until the garlic is fragrant and the chili has bloomed.
Cook the zucchini.
Add the squeezed zucchini noodles to the skillet. Toss over medium-high heat for about 2–3 minutes, just until the zucchini is hot and barely tender.
Don't overcook it. You want noodles with some texture, not zucchini mush.
5Make it carbonara.
Remove the skillet from the heat and let it cool for about 30 seconds.
Pour in the egg and Parmesan mixture, tossing constantly with tongs.
The residual heat from the zucchini and pan will gently cook the egg and turn the Parmesan and egg into a silky sauce.
If the sauce seems too thick, add a tiny splash of warm water and toss again.
Finish.
Add the cooked bacon back to the pan along with the parsley.
Finish with 1/2 teaspoon lemon juice and the lemon zest.
Taste and add a little more lemon juice if needed.
The lemon should brighten the dish, not make it taste lemony.
Sprinkle with additional Parmesan and a pinch of red chili flakes if desired.
Notes
Don't skip squeezing the zucchini.
Zucchini contains a surprising amount of water, and removing it before cooking makes the difference between creamy carbonara and zucchini soup.
Go easy on the lemon. The bacon and Parmesan are rich, and just enough lemon brings everything into focus. Lemon zest adds brightness without adding extra moisture.
The chili is flexible. Start with ¼ teaspoon for gentle warmth and go up to ½ teaspoon—or more—if you like a little heat.
Serving
Serve immediately while the sauce is silky and warm.
This is especially good alongside grilled chicken thighs or sausages.
Ingredients for 2 servings
2 medium zucchini
75 g diced pancetta
1 small garlic clove
⅛–¼ tsp red chili flakes
1 large egg
¼ cup finely grated Parmesan
Lemon zest from ¼–½ lemon
½ tsp lemon juice, then taste
Fresh parsley
Salt only if needed
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