Recipe by KitchenMistress
Looking for a quick weeknight "pasta" meal, packed with flavor, that looks like something that should be served on a little bistro plate on a sidewalk patio restaurant in Beverly Hills, but sturdy enough to satisfy your mountain man? Give this a whirl. Watching your carbs like I am? The zucchini becomes the pasta! I do add a little angel hair for color, texture, and visual appeal and it does make the dish. You can remove/reduce the pasta or use Farmfields low-carb angel hair, all of which I have done and enjoyed. Please review and let me know what you think!
- 5 ounces angel hair pasta
- 7 slices bacon, fried crisp
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 medium zucchini
- 2 garlic cloves, minced
- 2 eggs
- 1 teaspoon italian seasoning
- 1 dash red pepper flakes
- salt & pepper
- 1⁄4 cup parmesan cheese, shaved
- fresh parsley, chopped
Directions See How It's Made
- Adjust pasta quantity to fit your carb requirements. I've used the Farmfields low-carb angel hair, and it was great.
- Break pasta strands in half (they go further without using as much)
- Cook pasta to al-dente in salted water. Reserve about 1-2 cups of the hot pasta water.
- Meanwhile, cook bacon in a very large skillet until crisp. Remove bacon to paper towels, keeping bacon drippings in the pan.
- Add onion to bacon drippings on medium-low heat to saute until nearly translucent. Add garlic in the last 2 minutes so that it does not over-cook or brown. Add Italian Seasoning.
- To make Zucchini Ribbons: Wash and dry zucchini. Cut ends off. Using a sharp potato peeler and pressing with firm pressure, "peel" the entire length of the zucchini to create ribbons. After a few peels, turn the zucchini and repeat. The firmer pressure, the thicker the ribbons, and thicker ribbons don't fall apart during cooking. I don't use the very center where it is all seeds because that will fall apart during cooking.
- On medium heat, add zucchini ribbons to the onion mixture and gently coat. Cook until desired doneness, generally 5 minutes or so, tossing often. Toss carefully so as not to break apart the ribbons.
- Add hot pasta to the zucchini and toss to coat with the seasoned drippings. Add water to the pan to create the desired thickness of the sauce. It should not be runny - you want the pasta and zucchini coated, with a little sauce on the bottom, but not runny. So add a little at a time.
- Increase heat to medium high and toss frequently. Pour eggs over the hot pasta/zucchini and immediately begin toss and coat the pasta/zucchini with egg. I use prongs to lift and turn the pasta without breaking it. The hot pasta and zucchini will cook the egg completely in just minutes. Don't over-cook here or the egg coating will become tough and rubbery. If needed, add a bit more pasta water to adjust sauce thickness.
- Toss in the crumbled bacon, season with salt and pepper. Top with freshly shaved Parmesan (NEVER the dried powder wanna-be cheese in the green can) and toss again, gently.
- Serve immediately and ENJOY!