It’s true… I am feeling like a bit of a culinary genius today. But don’t worry there was no Gordon Ramsay style yelling and screaming involved. In an effort to keep of the winter weight I am trying to substitute more winter veggies and less carbohydrates into my evening meals and I am on a bit of a zuchini noodle buzz at the moment.
How to make zuchinni noodles
You need a mandolin / Julienne slicer that will slice your courgette into thin noodles. I have tried a few varieties and there is one at kmart that does the trick nicely. Once you grate up 1 or two courgettes you are good to go. The best thing is they take 2 – 5 minutes to cook – so there is no waiting 20 minutes for pasta to boil.
- 4 rashers of bacon
- 3 egg yolks
- 1 serve of feta
- 2 Zuchinnis - sliced julienne style
- Chives (optional garnish)
- Salt and pepper
- Cook the bacon rashers in a pan, remove from the heat and chop into chunks
- Cook the zuchinni noodles in the bacon fat until they soften.
- Drain excess water.
- Whisk the egg yolks.
- Stir the egg yolks through the noodle mixture and cook on a low heat until they start to cook and go foamy (Be sure to keep it low to avoid scrambled eggs).
- Stir through the bacon, feta and season with salt and pepper
- Garnish with chives.
- Eat immediately - delicious
This faux pasta tasted so good I think I am going to have to make it again tonight for dinner. I also had a bit of a kitchen experiment making a pumpkin cheeze cake with cashew cream – also amazing. But the recipe needs a little refining. Let me know if you would like it by leaving me a comment below. Id love to hear what you thought of the recipe too.