Recipe

Craving a creamy, comforting pasta dish without the carbs? Say hello to Zucchini Noodle Carbonara, a delicious low-carb twist on the classic Italian favorite! This recipe swaps traditional spaghetti for spiralized zucchini noodles, delivering a lighter yet equally satisfying meal. Thanks to the Geedel Rotary Cheese Grater, prepping the Parmesan and zucchini is a breeze, making this dish perfect for a quick weeknight dinner or a healthy gathering. Its sharp stainless steel blades and stable suction base ensure effortless shredding and slicing, turning meal prep into a joyful experience.

Ingredients

4 medium zucchinis (about 2 lbs or 900g)

2 large egg yolks

1 whole egg

1 cup (100g) Parmesan cheese, finely grated

4 slices bacon or pancetta, chopped

2 cloves garlic, minced

1/4 cup (60ml) reserved pasta water (or vegetable broth)

Salt and black pepper, to taste

1 tablespoon olive oil

Optional: fresh parsley, chopped (for garnish)

Instructions

Prepare the Zucchini Noodles: Secure the vegetable shredde to your countertop with its stable suction base. Attach the 2-blade set and use the food pusher to safely shred the zucchinis into long, noodle-like strands. Work evenly to avoid excess moisture, and set the noodles aside in a colander to drain for a few minutes.

Grate the Parmesan: Switch to the same 2-blade set (or adjust for finer texture if preferred) and grate the Parmesan cheese into a fluffy, fine consistency. The smooth-rotating mechanism and food pusher ensure safe, effortless grating. Reserve 2 tablespoons for garnish and set the rest aside.

Cook the Bacon: Heat olive oil in a large skillet over medium heat. Add the chopped bacon or pancetta and cook until crispy, about 5-7 minutes. Add minced garlic and sauté for 1 minute until fragrant.

Make the Sauce: In a mixing bowl, whisk together the egg yolks, whole egg, and grated Parmesan (excluding the reserved portion). Slowly add the reserved pasta water or vegetable broth, whisking until smooth. This creates a creamy, egg-based sauce without heavy cream.

Cook the Zoodles: Add the zucchini noodles to the skillet with the bacon and garlic. Toss gently for 2-3 minutes over medium heat until just tender—avoid overcooking to keep them al dente. Remove from heat.

Combine and Serve: Off the heat, quickly pour the egg and cheese mixture over the warm zucchini noodles, tossing continuously with tongs to create a silky sauce. The residual heat will cook the eggs without scrambling them. Season with salt and pepper to taste. Serve immediately, garnished with reserved Parmesan and fresh parsley if desired.

Tips and Variations

Cheese Swap: Try Pecorino Romano with the 2-blade set for a sharper flavor.

Add Protein: Mix in grilled chicken or shrimp for extra heartiness.

Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 1 day—reheat gently to avoid sogginess.

Pairing: Serve with a side of garlic bread or a crisp green salad.

Conclusion

The geedel vegetable chopper transforms this Zucchini Noodle Carbonara with its precision and ease. The 2-blade set handles zucchini noodles and Parmesan flawlessly, while the stable suction base keeps it steady. Perfect for busy cooks, it’s a game-changer for healthy, delicious meals!