A Paleo take on the traditional carbonara recipe, made with zucchini noodles rather than pasta. This dish is a satisfying and healthy substitute, as it is flavorful and creamy.
Ingredients: 4 slices of bacon, chopped. 2 zucchini, spiralized into noodles. 3 eggs. 1/4 cup coconut cream. 1/4 cup nutritional yeast. Salt and pepper, to taste. Chopped parsley, for garnish.
Instructions: Cook the chopped bacon in a skillet over medium heat until it becomes crispy. Remaining rendered fat in the skillet after removal and setting aside. In the skillet with the bacon fat, add the spiralized zucchini noodles and cook for 34 minutes, or until they are just tender. Whisk the eggs, nutritional yeast, and coconut cream together in a bowl. Add pepper and salt for seasoning. Over the zucchini noodles in the skillet, pour the egg mixture. For two to three minutes, or until the eggs are cooked through and the sauce has thickened, stir continuously. Add the cooked bacon pieces and stir. Before serving, garnish with chopped parsley.
Prep Time: 15 minutes
Cook Time: 10 minutes
The Kitchen Quirk
