Zucchini Noodle Carbonara
Zucchini noodles tossed with a creamy egg and cheese sauce, finished with crispy bacon and fresh herbs. Served warm with a silky, coating sauce and garnished with parmesan and black pepper.
Ingredients
Method
Spiralize zucchini into noodles using a spiralizer or mandoline. Place noodles in a colander and pat dry with paper towels to remove excess moisture.
In a medium bowl, whisk together eggs and grated parmesan until well combined. Season with a pinch of salt and black pepper. Set aside.
In a large skillet, cook chopped bacon over medium heat until crispy, about 6–8 minutes. Transfer bacon to a paper-towel-lined plate, leaving 1 tbsp bacon fat in the pan.
Add minced garlic to the bacon fat and cook over medium heat for 30 seconds until fragrant. Add spiralized zucchini noodles and toss to coat, cooking for 2–3 minutes until tender-crisp.
Remove the skillet from heat. Pour the egg mixture into the hot zucchini noodles while tossing constantly with tongs. The residual heat will cook the eggs into a creamy sauce.
Fold in the crispy bacon. Taste and adjust salt and black pepper as needed.
Divide into bowls and garnish with fresh parsley and additional cracked black pepper. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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