Try varying the cream cheese sauce with cooked salmon, chicken or prawns.
Replace the egg yolks and heavy cream with cream cheese. Fast, light and tasty.
Don’t be afraid to make the zucchini noodles. They’re really quite easy. Use a julienne or potato peeler to cut the zucchini into long ribbons. Cooking the noodles takes only two minutes. Even my kids (and yes, they can be picky) became instant fans of these pretty green noodles. I love the colour, texture and taste, too. But the super bonus is that I get both have my carbonara and a plateful of healthy greens.
Rinse and dry the zucchini. Cut off the ends, place the zucchini against the palm of one hand and use the other hand to cut the zucchini lengthwise into long ribbons using a julienne peeler. Keep turning the zucchini as you approach the core with the seeds. After peeling from all sides, you can discard the core. Set the ribbons aside.
Cut the bacon into small pieces. Fry them crisp and drain on a piece of kitchen roll. Heat the milk, cream cheese and freshly grated parmesan cheese. Let simmer for a few minutes, add the bacon and adjust the salt. Season with black pepper.
Heat up the oil on a frying pan and add the peeled and minced garlic cloves. Add the zucchini noodles and fry for two minutes. Keep stirring the noodles so they cook evenly. Mix in the sauce and sprinkle lots of chives on top.