Egg-Free Zucchini Orzo Carbonara
With ingredients similar to the classic carbonara, this egg-free carbonara is a delicious side dish featuring orzo pasta served in zucchini boats.
Ingredients
- 2.5 ounces orzo
- 2 zucchini
- 2.5 ounces pancetta cubed
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 2.5 ounces cheese
Instructions
- Cook the orzo according the direction on the packaging. Drain and allow to cool.
- Cut the pancetta in small cubes and cook it in a skillet until brown and crispy. Transfer the pancetta to a paper towel to catch as much grease as possible.
- Cut each zucchini in half and scoop out the seeds with a spoon, don’t discard that. Place the courgette halves on a baking sheet lined with parchment paper.
- Make a simple sauce by melting butter, adding flour (make a roux) and then the milk.
- Add orzo, zucchini seeds, pancetta and cheese to the sauce. Taste and add salt, pepper and nutmeg if needed. Scoop sauce in the zucchini halves.
- Place the baking sheet in an oven of 375 degrees F. and bake for about 20 minutes, or until the filling is hot.
- Serve with any meat of fish you like.
Nutrition
Calories: 576kcalCarbohydrates: 41gProtein: 23gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 3gSodium: 564mgFiber: 3gSugar: 10g