I like the write up…don’t know if lemon, et. all would really be traditional for carbonara. The old way I used to make it (before Jaime) was only hot spagetti, in a bowl w/ an egg or two cracked in it and lots of parm and pepper, stir, stir, stir.
I was vegetarian for 15 years. I’m not a big fan of subs for meat. If I’m not eating meat I like to go without. Like ummm fettuccine alfredo? Prefer portobello instead of burger substitutes. If I was going to sub the zuccas for bacon, I think I would slice them super thin and grill, then cut them up so you can get the smoke flavor. I love how Jaime has you cut them about the size of the penne.==Mary

That is a great overview about Zucchini Carbonara! Personally, I would never replace the bacon with the zucchini, bacon makes everything better! (Though you certainly could for a vegetarian.) I also tend to like the smaller zucchini because they have less seeds are are very tender. The thyme in this recipe is one of my favorite parts. The beauty of the dish is that you can put in whatever you love! Thanks for the link!! ~Kelly

The zucchini makes it feel a little healthier, but the sauce is to die for! ~Kelly