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Zucchini Noodle Carbonara - Our Kind of Wonderful

Zucchini Noodle Carbonara

A friend posted this recipe on Facebook, and I excitedly saved it to show K to see if it was something he wanted to try. I am so glad we did! We all loved it, and will be making it again and again, it was so delicious. And, it was super quick to prepare.

Zucchini Noodle Carbonara - Our Kind of Wonderful


4 large zucchini, ends trimmed
2 slices bacon
2 cloves garlic, pressed
1/2 tsp. red pepper flakes
2/3 cup half-and-half
1 Tbsp. cornstarch
1 cup frozen peas
1 oz. fresh parmesan cheese
1/8 tsp. black pepper
feta cheese, for topping


Grab your Spiralizer, and spiralize your zucchini using the fettuccini blade, being sure to trim off the ends of the zucchini. Put the zucchini in a large bowl, being sure to squeeze out any excess liquid with paper towels.
Cut the bacon into bit size pieces. Cook the bacon in a nonstick skillet over medium heat for 4-5 minutes, or until it's slightly crispy. Be sure to stir occasionally so it doesn't burn. Once it's cooked add the garlic and red pepper flakes and continue to cook for 30 seconds.
Add the zucchini noodles, cooking for 3-4 minutes so they can soften. Be sure to stir as you cook.
Grab a small bowl, then whisk the half-and-half and cornstarch together in the bowl. Pour it into the skillet, and mix well. Add the peas and continue to cook for 3-4 minutes, or until the sauce starts to thicken a bit.
Grate the parmesan, then add it and the pepper to the skillet and mix well.
Remove the skillet from the heat and let it stand for 3–5 minutes to thicken. Top with feta cheese. Enjoy.
Recipe adapted from:



Our Kind of Wonderful
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