Carbonara vegan, bacon yes, parmesan yes, onion yes, zucchini yes, different yes, but very good but good good good good, try it!
Spaghetti carbonara in a white dish 488807781 3700x2586 1
Spaghetti carbonara


2 medium zucchini
8 slices of bacon,
CHOPPED ½ cup onion,
CHOPPED 1 clove of garlic,
CHOPPED 4 eggs
½ cup grated parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons fresh parsley
CHOPPED 2 tablespoons grated parmesan cheese

In a skillet, cook chopped bacon until slightly crisp; remove and drain on paper towels. Cut up zucchini, add, and cook over low heat; add chopped onion and continue to cook over medium heat until onion is translucent. Then add the minced garlic and peas and cook for another 1 minute.


In the meantime, cook the pasta, drain it.

Whisk the eggs over the pasta, turning constantly with tongs or a large fork until the eggs have blended with the spaghetti. Quickly add 1/2 cup Parmesan cheese and stir again.

Add salt and pepper to taste (remember, however, that bacon and parmesan are very salty).

Add the previously prepared sauce and with chopped parsley sprinkled on top and parmesan cheese.

Quantity per serving
Calories 523
Fat 15.5 g
Protein 28 g
Carbohydrates 66.2 g
Fiber (65.8 actual carbohydrates) 0.8 g