You can enjoy your favorite spaghetti sauces without fear of gaining weight - it's spaghetti carbonara made from vegetables! Use a shredder with a noodle attachment to make carrot, pumpkin or zucchini spaghetti.
How to cook zucchini spaghetti carbonara
150g bacon (cut)
1 garlic clove (crushed)
5 zucchini (cut into thin noodles)
2 egg yolks
50g Parmesan (finely grated)
1. Fry the bacon in a large skillet over medium heat until golden brown. Add garlic and cook for another minute. Add the zucchini spaghetti to the pan and sauté for 5 minutes until soft.
2. Whisk the egg yolks and cream in a bowl, add the parmesan, s alt and spoon the sauce into the pan with the zucchini spaghetti. Stir and cook for 1-2 minutes, stirring constantly. Serve spaghetti with zucchini in creamy sauce immediately.