We have really been enjoying zucchini noodles lately or “zoodles” as they are often called. I decided to make one of my families favorite dishes and use zucchini instead of the traditional wheat pasta. It was really great and my wife and I actually prefer it made this way. One thing to know, for this dish though, you have to be sure to not overcook the noodles or they will become mushy and not be good at all. I only actually boiled them for 2 /12 to 3 minutes so they are still nice and al dente. One of the benefits of using zoodle is that it isn’t nearly as heavy as regular pasta. It doesn’t leave you feeling full and miserable in other words…
Ingredients:
- 4-5 Medium Sized Zucchini
- 7 large eggs
- 8 0z. Parmigiano Reggiano (Pecorino Romano works great as well but not the wood-pulp that comes in the green container)
- Flat-Leaf Italian Parsley (To taste)
- 6 strips thick bacon (I prefer to use Guanciale instead of bacon but it is harder to get. Pancetta works great too)
- Olive Oil
- 2-3 cloves Fresh Garlic
- Italian Seasoning (To taste)
- Chicken stock or bouillon
Method:
- Cut the bacon, pancetta, or guanciale into small pieces and brown with just a little olive oil in a #10 Cast Iron Skillet
- Reduce the heat on your bacon once it is browned
- Bring water to a boil with bouillon or chicken stock
- Remove the stem and opposite end of the zucchini
- Spiralize the zucchini
- Grate the parmigiana
- Chop parsley leaving some for garnish if desired
- Mash garlic cloves with a fork and sea salt
- add 5 eggs and the yolk of the other two in a bowl with a splash of olive oil
- Add the parmigiana to the eggs, reserving enough for plating
- Put the zucchini into the rapidly boiling water/stock for 2-2 1/2 minutes
- Add garlic to the bacon pan which is still on low heat
- Remove and drain the noodles well
- Put the noodles in the pan with the bacon and drippings toss to coat
- Add a few noodles to the bowl at a time and toss, then return them to the skillet. Do this 3-4 times with different noodles (This helps temper the egg mixture so that you don’t make scrambled eggs)
- Pour the remaining egg mixture in with the noodles and parsley, toss together to coat well
- Remove and plate
- Top with more cheese and red pepper flakes if desired
Disclaimer: The product links on this page are Amazon affiliate links.
If, by some amazing happenstance you find yourself motivated to buy the item, I will receive a few cents from Amazon.
The facts expressed here belong to everybody, the opinions to me. The distinction is yours to draw…
