Zucchini carbonara

Zucchini noodles or zucchini sliced into ribbons are more than just a substitute for regular spaghetti. This is a real culinary delight! It combines crispy bacon and pasty sauce - an Italian classic. This delicious and easy-to-prepare dish will surely suit your taste!

Ingredients

• 300 ml Cream
• 1 tbsp. l. Butter
• 275 g Bacon
• 60 ml Mayonnaise
• Salt and pepper
• 900 g Zucchini
• 4 pcs Egg yolk
• 75 g Parmesan cheese

Directions

1. Pour heavy cream into a saucepan and bring to a simmer over medium heat. Reduce heat and continue to simmer the cream for a few minutes, until the volume is reduced by a quarter.
2. Place a large skillet over medium heat and melt the butter in it. Add bacon and fry until golden brown. Transfer it from the skillet to a plate. Reduce the heat so that it barely burns and the butter does not freeze in the skillet.
3. Add the mayonnaise to the cream pan and stir. Season with salt and pepper to taste and cook until the mayonnaise is runny. Reduce heat so that it barely burns, and stir occasionally.
4. Cut the zucchini in half and cut the "noodles" out of them with a vegetable cutter. Alternatively, use a potato peeler to make thin strips of zucchini.
5. Place the zucchini noodles in a microwave safe bowl. Then put it in the microwave, set it high and cook the noodles for 3-5 minutes, until they are browned.
6. Frying squash "noodles" can be replaced by boiling them. To do this, throw the "noodles" into boiling water and cook for 30 seconds.
7. In a separate bowl, stir together the egg yolks, diced bacon, and Parmesan cheese.
8. Add the warmed butter left over from the bacon toasting from Step 2 to the zucchini noodles. Stir well to completely cover the noodles.
9. Then add the egg-bacon mixture from Step 6 and mix thoroughly.
10. Divide the zucchini carbonara into four portions, each serving on a separate plate and sprinkle generously with grated Parmesan cheese.