Zucchini Pasta with Gouda and Bacon
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Unrated
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
6
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Calories
346 kcal
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Course
Main Course
Zucchini Pasta with Gouda and Bacon
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Delicious dish of zucchini carbonara spaghetti with lots of fresh herbs.
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Ingredients
- 3.5oz (100g) Bacon
- ¾lb (340g) spaghetti
- 2 garlic cloves
- 2 zucchini mine were about 20oz/560g, small
- 2 egg large
- 2 cups gouda cheese
- ¼ cup basil fresh leaves
- 1-2 tbsp thyme fresh
- 4 prigs oregano fresh
- 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.
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