Often in the summer, I find myself wanting to lighten up some of my favorite meals. When I’m hot, the last thing I want is to feel overly full (although admittedly, I don’t seem to mind that feeling in the winter). I had a craving for spaghetti carbonara, but didn’t want to feel the heaviness of that meal. My garden is already proving to be extra generous this year, so I have zucchini practically coming out of my ears.
I came close to making straight-up carbonara with zucchini noodles. Then a (possibly) strange thought entered my brain, which is totally normal for me. I was thinking about how the smokiness of bacon tastes so amazing in carbonara when I realized that hot smoked salmon has that same smoky flavor without all of the extra fat. I decided to go for it, and when I tasted this dish I wondered where it had been all of my life. It’s definitely going on rotation during high zucchini season from now on. So yummy, and about as guilt-free as carbonara gets.
3 large zucchini, spiralized
1 Tbsp. olive oil
1 c. shredded Parmesan
4 oz. hot smoked salmon, crumbled
4 cloves of garlic, minced
½ c. peas, fresh or thawed
¼ c. fresh parsley, for topping
Salt and pepper
Cook zucchini noodles in a large skillet over medium high heat until they are tender. If necessary, you can add a little bit of olive oil. Make sure to let all of the liquid cook off the zucchini noodles. Remove from heat, drain if needed, and set aside.
Separate the eggs and yolks from 4 eggs. Set aside the yolks for later. Whisk the egg whites and extra egg in a bowl. Add Parmesan and whisk until combined.
Heat olive oil in a large skillet over medium high heat. Add the garlic and peas and cook for one minutes.
Add the zucchini noodles to the skillet and quickly pour the egg/Parmesan mixture. Stir quickly to combine and remove from heat.
Divide into four bowls. Top each bowl with an egg yolk and season with salt and pepper. Then, top with parsley and additional Parmesan cheese. Enjoy!