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Zucchini Pasta with Gouda and Bacon

Delicious dish of zucchini carbonara spaghetti with lots of fresh herbs.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 346 kcal
Course: Main Course
Cuisine: Italian , American

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 prigs fresh oregano
  • ¾ tsp salt, or to taste
  • ⅛ tsp ground black pepper, or to taste
  • Chili flakes, to taste

Instructions

    Cup of Yum
  1. Start off by bringing a medium-sized pot of water to a boil. Also, make sure all your ingredients are at room temperature.
  2. While the pasta is cooking, fry (or bake) the bacon and prepare the other ingredients - finely shred the cheese and finely chop the herbs.
  3. 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.
  4. In a medium-sized bowl, combine the eggs, shredded cheese and all the seasonings and herbs. Mix until well combined.
  5. Once the noodles are done, pour them out over the shredded zucchini. The zucchini will get warmed through from the hot noodle water.
  6. 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.
  7. Crush the bacon and add to the spaghetti. Alternatively, sprinkle into individual bowls before serving.