Name: Laksa Carbonara with Zucchini Noodles and Coconut-Peppercorn Cream
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 medium zucchini (spiralized into noodles); 1/2 tbsp olive oil; 1 small shallot (finely chopped); 1 garlic clove (minced); 1/2 small red chili (thinly sliced, remove seeds for less heat); 1/2 tsp freshly cracked black pepper; 1/2 cup light coconut milk; 1 large egg yolk; 1 tbsp grated aged Parmesan (optional, for authentic carbonara flavor, can omit for dairy-free); 60g cooked chicken breast (shredded); 1 tsp fish sauce; 1/2 tsp lime juice; 1 tbsp fresh cilantro (roughly chopped); 1 tbsp fresh basil (roughly chopped); Salt, to taste; Lime wedge, for serving

Laksa Carbonara with Zucchini Noodles and Coconut-Peppercorn Cream

Peter

This Laksa Carbonara is a culinary bridge between Malaysian spice and Italian comfort, perfect for a California summer evening. Zucchini noodles keep the glycemic index low while absorbing the bold flavors of coconut, chili, and black pepper—echoing laksa’s aromatic broth. Instead of a heavy cream, we use coconut milk tempered with egg yolk for a glossy, carbonara-style sauce. A touch of fish sauce and lime bring Southeast Asian brightness, while a dusting of Parmesan (optional) nods to the Italian roots. Tender chicken adds protein, making this a balanced, vibrant meal for one.

Ingredients

Instructions

Spiralize the zucchini into noodles and set aside on a paper towel to absorb excess moisture.
Heat olive oil in a medium skillet over medium heat. Add shallot, garlic, and chili. Sauté until fragrant and shallot is translucent, about 2 minutes.
Add black pepper and continue to sauté for 30 seconds, allowing pepper to bloom.
Stir in coconut milk and bring to a gentle simmer. Let it reduce for 2-3 minutes, then remove skillet from heat.
In a small bowl, whisk the egg yolk with Parmesan (if using) and a pinch of salt. Slowly whisk in 2 tablespoons of the hot coconut mixture to temper the yolk, then pour the yolk-coconut mixture back into the skillet, stirring constantly off-heat to create a creamy sauce (do not scramble the egg).
Add the zucchini noodles and shredded chicken, tossing gently to coat in the sauce. Return to very low heat for 1 minute, just to warm through. Stir in fish sauce and lime juice.
Taste and adjust seasoning with salt if needed. Plate in a wide shallow bowl. Top with chopped cilantro, basil, and a squeeze of lime. Serve immediately.