Zucchini Carbonara

Zucchini Carbonara

Serves 4-5
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy / Intolerance Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical
Meal type Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
A moderate salicylate carbonara recipe using zucchini instead of mushrooms.


  • 1 teaspoon butter or Nuttelex
  • 185ml light evaporated milk
  • 100ml smooth light ricotta
  • 200g organic or preservative free ham or bacon (chopped)
  • 1 leek (finely chopped)
  • 1/2 cup low fat cheese (cream cheese (low chemical) or mild yellow cheese (amines))
  • 1 handful parsley (chopped)
  • 1/2 zucchini (peeled and grated, liquid squeezed out)
  • 2 eggs
  • 500g pasta (your choice)


1. Start cooking the pasta.
2. Saute the leek and zucchini in the butter/Nuttelex until soft. Add the bacon or ham and fry until it begins to brown.
3. Turn the heat down to low and add the evaporated milk and ricotta, mix until smooth. Keep warm. but don’t boil.
4. Lightly beat the eggs with a fork, then add the parsley and cheese and mix.
5. When the pasta is cooked, drain and mix in the egg mixture and the ham/bacon mixture.
6. Serve immediately.


Low Glutamates, Very High, Moderate Salicylate

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