I have been making zucchini noodles for my family for a while now (to help my husband and kids lose a little weight without a strict "diet"... Trick is to tell them it's zucchini and not pasta rather than trying to fool them)
I usually just make marinara or bolognese. To improve their texture I dry them out in the fridge for a day or two.
I thought it would be fun to try a carbonara recipe since I love it and I have a lot of ham and eggs on hand.
I'm wondering if anyone has tried this or has insight into whether the eggy sauce would stick to the zucchini or just separate? I have been thinking it might require a little modification like some cream.
Yeah I know it's not authentic to use ham (it was on sale) or cream but I'm already not using real pasta so...
I plan to experiment but wanted to get some Hound advice first. If no one knows, I'll post my experience here in this thread.