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Zucchini Cacio e Pepe Carbonara
  • Prep
  • Total
  • Serving

Zucchini Cacio e Pepe Carbonara

Indulge in a modern twist on an Italian classic! Combining the timeless flavors of cacio e pepe with the freshness of zucchini, this dish offers a lighter yet equally satisfying alternative. Perfect for health-conscious diners1 craving traditional taste without compromise. Vibrant garden zucchini noodles coated in a velvety sauce of grated parmesan and freshly ground black pepper, topped with crispy bacon for added depth. Set to become a staple on your menu, this dish not only packs a flavour punch but is sure to win over even your toughest critics!


  • 3 strips Bacon
  • 1 tbsp EV Olive Oil
  • 1 clove Garlic, minced
  • 1 pinch Chili Flakes
  • 3 Zucchini, spiralized
  • 2 tbsp Grated Parmesan
  • 10 g Fresh Cracked Pepper


  1. Place a large skillet over medium heat and add olive oil. Add in the bacon until crispy, then remove and blot on paper towel.
  2. To the hot oil remaining in the skillet, add garlic and red pepper flakes and cook for 30 seconds. Then, add in the zucchini noodles and toss to cook, for about 2-3 minutes.
  3. Season the zucchini with plenty of black pepper and then add in the cheese. Toss to combine thoroughly and then plate into bowls. Top with a few more cranks of black pepper and crumble over everything the cooked bacon. Garnish with additional cheese and parsley.

1Technomic’s 2018 Healthy Eating Consumer Trend Report

Recipe Video

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