One of my favorite blogger from Les Gourmandides D’Isa posted a recipe on Zucchini Spaghetti a la carbonara. I used to love, love my pasta Carbonara. Today I won’t eat it because I avoid any kind of starch, and also because the sauce, made out of cream and parmesan cheese, is too hard of my stomach. I really loved the idea though! Having zucchini as pasta would really make this meal much more healthy! I guess I need to give it a try on my family…
While I entertained the idea to serve that dish to my family, I decided to fix them the traditional recipe of the pasta a la carbonara while I made myself this dish instead.
Ingredients for 2:
- 2 medium-sized zucchini but narrow ones.
- 1 tbsp of truffle oil
- shaved parmesan or romano, or aged Emmenthal
- sea salt
With a grater or mandoline, grate the zucchini on its side until you reach the center of the zucchini. Turn the zucchini and grate the other side. Repeat until you have grated all sides of the zucchini and there is nothing left of the zucchini. Repeat this process with all the zucchini. Place the grated zucchini in the large round mold, cover the mold with the octogonal silpat and microwave for 4 minutes or until the zucchini are cooked through but still a bit firm. Add 2 tbsp of truffle oil, 1/4 tsp of sea salt and toss. Eat as it, or shave some cheese over it and devour! Yum!!!
Bon Appetit and Happy Cooking!!!