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Zucchini Carbonara

Ingredients:

  • 2 strips thick cut bacon or pancetta, cut into lardons
  • 2 medium zucchini, spiralized
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese, plus extra for serving
  • Kosher salt and fresh cracked pepper
  • Minced parsley, for garnish

Procedures:

In a large skillet, render bacon over medium heat. Drain out most of the fat.

Add the spiralized zucchini and sauté until tender, about 2 minutes.

In a medium bowl, whisk egg yolks, cheese, a pinch of salt and a few grinds of pepper.

Turn skillet off. Immediately add the egg mixture while stirring vigorously to gently cook the egg into a smooth sauce. If the mixture looks dry, add a bit of chicken stock or water to loosen.

Serve garnished with parsley and more grated Parmesan.

by Sur La Table & Chef Clare Langan

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