Zucchini Noodle Carbonara
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- Serves 4
- Cooks in 25 mins (10m prep + 15m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
zucchini noodle carbonara keto
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- 2.Add the garlic to the bacon grease and cook until fragrant, about 30 seconds.
- 3.Add the zucchini noodles to the skillet and toss to coat in the bacon grease and garlic. Cook for 2-3 minutes, until just tender.
- 4.In a small bowl, whisk together the eggs, parmesan cheese, and heavy cream. Pour the mixture over the zucchini noodles and toss to coat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the noodles.
- 5.Stir in the crispy bacon and season with salt and pepper to taste. Serve hot, garnished with extra parmesan cheese.
lightbulb_outline Tips
- If you don't have a spiralizer, you can use a julienne peeler or a vegetable peeler to make zucchini ribbons.
- Make sure to whisk the egg mixture thoroughly to prevent scrambled eggs in your sauce.
- For an extra burst of flavor, try adding some chopped fresh parsley or basil to the finished dish.