Our lighter take on carbonara, loaded with zucchini and brightened with a pop of parsley and lemon!
- 2 medium zucchini, about 1 lb.
- 6 slices bacon
- 2 cloves garlic minced
- 8 oz. spaghetti
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 c. parsley leaves
- 1/3 c. grated Parmesan cheese
- 1 tsp. grated lemon zest
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.