Zucchini Carbonara
- Comments: A creamy, comforting pasta experience with zero starch and high potassium
Equipment & Processing
- Prep: (e.g., the Magimix, the Scales)
- Cooking: (eg use the Instant Pot)
- Finishing: (e.g., the Maap Gas Blow Torch)
Ingredients and Method
| Ingredient | Weight | Method |
|---|---|---|
| Zucchini (Whole) | 500g | Spiralize 300g of the zucchini using the Magimix spiral expert (spaghetti blade). Set aside. |
| Zucchini Scraps | ~200g | Steam the scraps and ends until soft. Place in a beaker with the egg and 30ml water. |
| Large Egg | 1 pc | Blend using the Bamix Gastro until it forms a frothy, pale green emulsion. |
| Nutritional Yeast | 10g | Sauté the spiralized zoodles in a dry pan for 2 mins just to warm them. Turn off the heat. |
| Black Pepper | to taste | Pour the egg/zucchini emulsion over the warm noodles. Toss vigorously. The residual heat will thicken the egg into a "creamy" sauce without scrambling it. |
| Garlic | 1t | |
| Sea Salt | to taste |
The nutritional yeast will have a tremendous impact on flavour and aroma - make sure it's one that you like. If you're not trying to keep calories as low as feasible, just use parmesan. It's way better. Or Gran Padano.