I’m back on the healthy eating route after a fun weekend away, and last night I set out to try another spiralized recipe – Healthy Zucchini Noodle Carbonara from the Inspiralized food blog. At this point I’m fairly certain that I’m going to like most zucchini noodle recipes, and this one was no exception.
This particular recipe had me at the picture of the egg on top. Runny yolks are soooo yummy on foods, and eggs are such a great source of protein!
This recipe also called for cubed pancetta, however when I did my grocery shopping for the week, last night, my local grocery store I frequent only had pancetta slices, so I had to cut up the pancetta. For the record, Target carries cubed pancetta. I saw it last week and thought to myself that I should buy it for this particular recipe, and am kicking myself that I didn’t. But none-the-less, it was still delicious!
Light, but filling on flavor, I was very impressed with this dish. The pancetta, onion and garlic gave it a great, light flavor, which was perfect for me after a weekend of eating unhealthy and filling food.
Also, a big timesaver that I’ve got a lot better at is going through the ingredients and getting everything out, and everything prepped that I can (i.e. dicing the onions, spiralizing the vegetable, etc.). It makes cooking go so fast and easy, instead of running around the kitchen trying to get things out and ready in the middle of cooking.
- 1 tbsp. olive oil
- 1 large garlic clove, minced
- 1/4 tsp. red pepper flakes
- 1/4 c. diced red onion
- 1/2 c. cubed pancetta
- 2 large eggs
- 2 zucchini’s, Blade C
- 1/3 c. grated Parmesan cheese
- Salt and pepper, to taste