Zucchini Noodle Carbonara 167
Rich and creamy carbonara sauce is tossed with thick, chewy bacon lardons and curly spiralized zucchini noodles.
Zucchini Noodle Carbonara 10 mins
Prep Time:
Ingredients 3 medium zucchini, trimmed ⁄4 tsp. sea salt
1
⁄2 lb. (225g) bacon lardons or diced thick-sliced bacon
1
2 garlic cloves, minced ⁄2 cup yellow onion, diced
1
⁄4 cup heavy cream
3
2 large eggs, beaten ⁄4 cup grated Parmesan
3
Cook Time:
1 2 3
15 mins
Yield:
8 cups
Serving Size:
Spiralize zucchini to create noodles. (Alternately, use a vegetable peeler to create long ribbons.) Sprinkle zucchini with sea salt and gently massage to coat. Place in a colander to drain.
Heat a large skillet over medium-high heat. Add bacon lardons and cook for 5 to 8 minutes, or until browned and crisp, turning as needed. Remove lardons and place on a paper towel.
2 cups
Some people love peas in carbonara. When you’re able to add additional carbs, feel free to toss in 1⁄3 cup shelled peas.
4
Reheat the skillet over medium heat and add garlic and yellow onion. Sauté in bacon fat, stirring occasionally, for 4 to 6 minutes, or until browned.
5
Gently squeeze zucchini to release any liquid. Place in the skillet and toss for 30 seconds to heat through. Remove the skillet from heat.
6
Add heavy cream, eggs, and Parmesan and continuously stir for 30 seconds, or until a creamy sauce forms. Top with lardons to serve.
Nutrition per Serving 73% Protein 23% Fat
4% 1.2:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
601
49g
34g
8g
2g
6g
