Zucchini Noodle Carbonara
This zucchini noodle carbonara recipe is a healthier twist on the classic carbonara dish. Spiralized zucchini noodles are coated in a creamy egg and Parmesan sauce with crispy bacon crumbles. It's a delicious and low-carb alternative to traditional pasta carbonara.
Ingredients
- 2 medium zucchinis spiralized into noodles
- 4 slices of bacon cooked and crumbled
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler. Set aside.
- In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, garlic, salt, and pepper until well combined.
- Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and crumble into small pieces.
- In the same skillet, add the zucchini noodles and cook for 2-3 minutes until slightly softened.
- Pour the egg mixture over the zucchini noodles and stir until the sauce thickens and coats the noodles.
- Add the crumbled bacon to the skillet and stir to combine.
- Serve the zucchini noodle carbonara hot, garnished with fresh parsley.