Honor the most brilliant shades of the spring season with this twist on traditional carbonara. Sliced into ribbons, fresh zucchini becomes a pasta-like canvas, while green peas, tossed with crispy bacon, are the ultimate crown.
Shop the Saturday-morning farmer's markets with this in mind and serve it for lunch later in the day. Or, save it for Sunday supper and sop it up with a hunk of crusty bread. Kissed -- not coated -- in sauce, this truly light design comes together in minutes.
1. Prepare your zucchini: Wash the outside and remove both ends. Using either a mandolin, spiralizer, or a knife, slicing by hand, cut thezucchini into pasta-sized ribbons. Place in a bowl until ready to cook.
2. Cut the bacon into lardons and cook until golden brown and crispy. Strain from the fat, combine with the peas, and set aside.
3. In a mixing bowl, whisk together the cream, Parmesan, eggs, minced garlic, oregano, salt and pepper.
4. Fill a sauce pot with water, season with salt and bring to a boil. When the water is boiling, place the zucchini in the water and cook for 30 seconds. Remove the zucchini from the water and toss it directly into the cream sauce (**the eggs will cook when tossed with the hot ribbons of zucchini**).
5. Warm the bacon-and-pea mixture. Transfer the zucchini to a serving bowl, spoon over a little extra sauce, and garnish with the bacon and peas. Serve warm.