Zucchini Noodle Carbonara

Rich and creamy carbonara sauce is tossed with thick, chewy bacon lardons and curly spiralized zucchini noodles.

Zucchini Noodle Carbonara

Prep Time: 10 mins Cook Time: 15 mins Yield: 8 cups

Ingredients

3 medium zucchini, trimmed 1⁄4 tsp. sea salt 1⁄2 lb. (225g) bacon lardons or diced thick-sliced bacon

2 garlic cloves, minced 1⁄2 cup yellow onion, diced 3⁄4 cup heavy cream 2 large eggs, beaten 3⁄4 cup grated Parmesan 1 Spiralize zucchini to create noodles. (Alternately, use a vegetable peeler to create long ribbons.)

2Sprinkle zucchini with sea salt and gently massage to coat. Place in a colander to drain.

3Heat 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.

4Reheat 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.

5Gently squeeze zucchini to release any liquid. Place in the skillet and toss for 30 seconds to heat through. Remove the skillet from heat.

6Add heavy cream, eggs, and Parmesan and continuously stir for 30 seconds, or until a creamy sauce forms. Top with lardons to serve.

Serving Size: 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.

Nutrition per Serving

Fat 73% Protein 23% Net Carb 4% Ratio 1.2:1 Calories 601

Fat 49g

Protein 34g

Total Carbohydrate 8g

Dietary Fiber 2g

Net Carbohydrate 6g