Zucchini Carbonara
Healthy low-carb zoodles tossed in a creamy carbonara sauce made of eggs, cheese, bacon and freshly ground black pepper, Enjoy!
Servings: 4
Ingredients
- 3 med. zucchini spiralized
- 1/2 tsp. salt
- 6 slices bacon chopped and cooked crisp
- 2 lg. eggs
- 1/2 c. finely grated Parmigiano-Reggiano cheese plus more for garnish
- 1/4 tsp. garlic powder
- Red pepper flakes to taste
- Freshly ground black pepper to taste
- Chopped flat-leaf parsley for garnish
Instructions
- Spiralize the zucchini into zoodles. Place the zoodles on a platter and sprinkle with salt. Leave for 15 minutes then drain and squeeze out liquid. Using kitchen shears, cut the zoodles into shorter lengths.
- In a small bowl, whisk the eggs. Add cheese and garlic powder whisking to combine; set aside.
- In a large skillet, over medium heat cook bacon until crisp. Using a slotted spoon, place bacon on a paper towel-lined plate and discard grease, reserving 1 tablespoon in the pan.
- Add zoodles to the hot pan. Cook for 2-3 minutes, tossing and flipping frequently with tongs. If the zucchini releases more liquid, drain it.
- Turn the heat down to low and leave on the burner. Quickly add the egg and cheese mixture using the tongs to toss the zoodles in the sauce, stirring to coat, being careful not to scramble the eggs. Cook for 1 minute, then remove from the heat and add bacon, red pepper flakes, and freshly ground black pepper to taste.
- Serve immediately garnished with more cheese and chopped parsley.