Anyone who knew me during my uni days (my first lot of uni days) knows that I madly love spaghetti. So much so that I think I ate it 4-5 times a week as an undergrad. Usually with a Bolognese sauce. Sometimes with a tuna and tomato sauce (dunno what I was thinking with that one).
Fast forward a few years (OK, maybe it’s more than a few…) and I still madly love spaghetti, but sadly it doesn’t love me. I doubt I even eat it 4-5 times a month these days.
However, I do still love all the accompaniments.
Anyone who knows me also knows I love kitchen gadgets. So when my friend Alisha was posting piccies of her new veggie spiraliser on facebook I INSTANTLY KNEW that I had to have one. I went for the fancypants Gefu spiral slicer spiralfix as it fits a whole beetroot without me having to chop it up.
To the total amusement of hubby and Mr13 I’ve been spiralising all veggies for the last 3 days. Yep, I’m addicted.
I’m trying for a few new and healthier meals, so thought I’d make zoodles carbonara. Zucchini noodles = zoodles. Geddit? Cute isn’t it? (I can’t take credit for the cute name though)
Did you know that a real carbonara is basically just eggs and bacon (actually the real thing uses cured pork jowl, but bacon is easier to find. Plus it’s ALWAYS in my fridge) with spaghetti? No cream. No mushrooms. No onion. And who doesn’t love eggs and bacon!
by Mel Kettle
What you need:
- 200g zucchini, spiralised (grated will also work if you don’t have a spiralising gadget)
- 1 clove of garlic, minced
- 2 short cut rashers of bacon (or 1 long rasher with the yummy fatty bits), diced into small pieces
- 1 egg, lightly beaten
- sprinkling of grated parmesan cheese
- salt and pepper to taste
What you do:
Heat the frypan and add the bacon with the garlic on top (so it doesn’t burn). I find there is enough fat in the bacon, but add a bit of oil if you need to. Cook for 3-4 minutes then add the zucchini. Cook for another minute (no longer!). Add the egg and mix carefully so the zoodles don’t break. Serve into a bowl, add parmesan, salt and pepper to taste. YUM!
Do you like carbonara? And the original way or with cream?