Zucchini Noodle Carbonara with a Paleo Twist

local_grocery_store Ingredients

• 4 zucchini, spiralized (approx. 500g)
• 6 bacon, slices (approx. 150g)
• 1 cashews, cup (approx. 150g)
• 2 eggs
• 2 cloves garlic, minced
• 1/4 parmesan cheese, cup (grated)
• 1/4 parsley, cup (chopped)

restaurant_menu Method

1. 1.In a large skillet, cook the bacon until crispy. Remove from the pan and set aside on a paper towel-lined plate.
2. 2.In the same skillet, sauté the garlic until fragrant. Add the spiralized zucchini noodles and cook for 2-3 minutes until tender.
3. 3.In a blender, combine the cashews, eggs, and 1/2 cup of water. Blend until smooth and creamy.
4. 4.Pour the cashew sauce over the zucchini noodles and toss to combine. Add the bacon back to the pan and stir to combine.
5. 5.Top with grated parmesan and chopped parsley and serve immediately.

lightbulb_outline Tips

• chevron_rightFor a vegan version, replace the bacon with mushrooms or tempeh bacon.
• chevron_rightIf you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 3 days.