Making The Zucchini Spaghetti Carbonara
This is a quick and easy dish to make and it is absolutely delicious! Traditionally Spaghetti Carbonara does not have Chicken or Sun-Dried Tomato however I like this combination. Spaghetti Carbonara was made famous near Rome Italy and has been an Italian favorite for years. The Egg in this recipe make a creamy sauce when it is not over cooked. You can add additional egg yolks to make this super creamy and if you don’t eat cheese omit it and this dish will still taste great. The bacon and cheese add enough salt so you don’t want to add any, just add Fresh Cracked Pepper and you will have the perfect balance. Note: this recipe will make one serving.
Ingredients:
1 Large Zucchini
2 Slices Bacon
2-3 Ounces Left Over Grilled Chicken
1 Farm Fresh Egg
1 Garlic Clove
1 Tbsp Chopped Sun-Dried Tomato in Oil
Handful Fresh Basil
Fresh Ground Parmigiano Reggiano Cheese
Fresh Cracked Pepper
Process:
1. Grate Cheese and set aside
2. Finely Chop Garlic, Basil and Sun-Dried Tomato
3. Dice Chicken and Bacon
4. Use Peeler and scrap the flesh of the Zucchini into long strips and place into a large bowl
5. In Large Frying Pan Cook Bacon on Medium heat. Add some Olive Oil if needed
6. Once Bacon is almost cooked add Garlic and Sun-Dried Tomato
7. add Diced Chicken, lower the heat and saute for 1 minute
9. Add a Splash of water if needed
10. Add Zucchini Spaghetti and combine with ingredients in pan
11. Cover and let steam for 3-5 minutes keeping the heat at a low to medium heat
12. Add Basil and Cheese
13. Remove from heat
14. Crack egg into Spaghetti and combine immediately
15. Serve immediately with some fresh Cracked Pepper and a sprinkle of Parmigiano Reggiano Cheese on top.
Delicious!