Zucchini Noodle 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.
There’s something truly magical about a classic carbonara dish. The creamy sauce, the crispy bacon, and the comforting pasta all come together to create a symphony of flavors that dance on your taste buds. But what if we told you that you could enjoy all of that deliciousness while still keeping things light and healthy? Enter our zucchini noodle carbonara recipe – a delightful twist on the traditional dish that will leave you feeling satisfied and guilt-free.
Let’s start with the star of the show – the zucchini noodles. These vibrant green strands of goodness are not only a fantastic low-carb alternative to pasta, but they also bring a refreshing and slightly crunchy texture to the dish. Spiralize them into noodles using a spiralizer or a vegetable peeler, and you’ll be amazed at how they perfectly mimic the shape and feel of traditional pasta.
Now, let’s talk about the sauce. Instead of using heavy cream, we’ve opted for a lighter yet equally luscious combination of eggs, Parmesan cheese, and a touch of heavy cream. Whisked together with minced garlic, salt, and pepper, this velvety mixture creates a creamy coating that clings to the zucchini noodles, enveloping them in a blanket of rich flavor.
Of course, no carbonara would be complete without the smoky, savory goodness of bacon. Cooked until crispy and crumbled into small pieces, the bacon adds a delightful crunch and a burst of salty goodness to every bite. It’s the perfect complement to the fresh and vibrant zucchini noodles, creating a harmonious balance of flavors that will have you coming back for seconds.
To bring it all together, simply cook the zucchini noodles for a few minutes until they’re slightly softened. Then, pour the egg mixture over the noodles and stir until the sauce thickens and coats every strand. Finally, add the crumbled bacon to the skillet and give it a good stir to ensure that every bite is filled with that irresistible bacon-y goodness.
When it’s time to serve, don’t forget to garnish your zucchini noodle carbonara with a sprinkle of fresh parsley. Not only does it add a pop of color, but it also brings a touch of freshness that perfectly complements the richness of the dish.
So, there you have it – a zucchini noodle carbonara recipe that’s both delicious and healthy. It