Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Carbonara
Ingredients
- 2 large zucchini (or 1 pound fresh zucchini noodles)
- 8 pieces thick-cut bacon, diced
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 2 large eggs
- 2 large egg yolks
- 3/4 cup finely grated Parmesan, plus more for serving
- 3/4 cup heavy cream
- Kosher salt and ground black pepper
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped basil
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