Zoodle Carbonara
Total Yield: 1 serving - 12.5 g of carbs
Serving Size: Shown above - 12.5 g of carbs
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Ingredients: Carbs:
3 small zucchini (300 g) 9.3 g
2 eggs 1.2 g
1/2 c. parmesan cheese 2 g
4 slices of bacon 0 g
Salt and pepper to taste 0 g
Directions:
Cut bacon into small pieces (about 1/2 inch wide). In a covered skillet, cook the bacon on medium heat. While the bacon is cooking, spiralize the zucchini. I weigh the zoodles to make sure I have about 300 g.
In a small cup, whip the eggs.
When the bacon is almost done (still flimsy), place the zoodles in a sauce pan and cook on medium heat. Cook them until they are still firm in the middle. This should take less than 5 minutes. If you acquire water at the bottom of the pan, drain that out. Turn off heat (or turn to low, see below).
When the bacon is crispy, add it to the zoodles immediately, including some of the grease. Add the whipped eggs, parmesan, salt, and pepper. Stir right away until the egg is cooked.
The bacon grease, hot bacon, and hot zoodles are what cook the egg. If you prefer, you can keep the stove on low while you stir the pasta together to ensure everything gets cooked adequately.
Notes:
This recipe is great with chicken on the side. For timing purposes, start cooking the chicken when you start the bacon. Above, I baked the chicken in the oven with some Italian seasoning on top.
I forgot to drain the zucchini in the picture above, but it will taste better if you do.
I usually make myself pasta instead of zoodles. You cook everything the same way, but try to time the pasta and the bacon so the egg gets cooked from them both still being hot.
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