Summery Cucumber Carbonara

Hey guys! Today’s recipe is something for those cheesy pasta cravings. For me, most of what i’m craving is the sauce, not the pasta. Pasta is just a delivery truck for bacony, garlicky, cheesy goodness.


Anyway, moving on. Here’s how you can make use of some perfectly good classics, without the gluten overload! As I’ve mentioned before, you can make noodles out of a lot of different veggies. You know that cucumbers are watery, but this just means we can take advantage of that to make it soak up this awesome sauve we’re making. 😀

This recipe contains dairy.

Serves 1.

You will need:

  • 2 eggs
  • 4 strips bacon, cut into small strips (or use diced bacon)
  • Salt and pepper
  • 2 T Mascarpone cheese, softened
  • 1 T minced garlic
  • 1 white onion, diced
  • 1 English cucumber, ends trimmed

Step one:

Fry the onion and bacon until the onions are softened. Let it cool.

Beat the eggs in a bowl with the cheese, garlic, and season with salt and pepper.

You just want it blended and smooth, not frothy. Set aside.

Step two:

Using a vegetable peeler or mandolin, shave off strips of the cucumber, as long as you can. Go slowly. Rotate the cucumber as you go. I didn’t use the core, I fed it to my bunny, he loves them! But you can save it for later, for salads or stir-fry, if you don’t have a household veggie-nommer. 🙂 Pat dry (gently) with a paper towel.

Step three:

Ok, you gotta really pay attention while doing this bit! If the heat gets too high, you’ll end up with a scramble, not a sauce.

In a saucepan on low-medium heat, toss the cucumber noodles very gently to heat them up a bit. Pour in the sauce, and toss carefully, for 2-4 mins. The noodles should be coated and getting slightly more flexible, but not falling apart. You need to toss it constantly to avoid scrambling. Turn down the heat if you have to.

Serve with some grated parmigiano reggiano.


– Dannielle

 “Om nom nom nom crunch” – Rorschach the bunny

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