Zucchini Pasta with Gouda and Bacon
Delicious dish of zucchini carbonara spaghetti with lots of fresh herbs.
Servings: 6
Calories: 346kcal
Ingredients
- 3.5oz (100g) Bacon
- ¾lb (340g) Spaghetti
- 2 Garlic cloves
- 2 Zucchini, small (mine were about 20oz/560g)
- 2 Large eggs
- 2 cups Gouda cheese
- ¼ cup Fresh basil leaves
- 1-2 tbsp Fresh thyme
- 4 sprigs Fresh oregano
- ¾ tsp Salt, or to taste
- ⅛ tsp Ground black pepper, or to taste
- Chili flakes, to taste
Instructions
- Start off by bringing a medium-sized pot of water to a boil. Also, make sure all your ingredients are at room temperature.
- While the pasta is cooking, fry (or bake) the bacon and prepare the other ingredients - finely shred the cheese and finely chop the herbs.
- Shred the zucchini. I use the normal side of my KitchenAid Box Grater, you can also use a mandoline slicer to make longer-zucchini pieces. Places the zucchini in a colander or a fine mesh sieve.
- In a medium-sized bowl, combine the eggs, shredded cheese and all the seasonings and herbs. Mix until well combined.
- Once the noodles are done, pour them out over the shredded zucchini. The zucchini will get warmed through from the hot noodle water.
- Return the zucchini and the spaghetti back into the pot and add the cheese-egg-herb mixture. Mix everything well until the cheese is melted, the eggs are cooked through and everything is well combined.
- Crush the bacon and add to the spaghetti. Alternatively, sprinkle into individual bowls before serving.