Healthy Zucchini Noodle Carbonara Recipe
Follow this recipe to prepare a delicious and healthy Zucchini Noodle Carbonara, a lighter twist on the classic Italian pasta dish using spiralized zucchini as a gluten-free alternative.
Equipment
- 1 Spiralizer For making zucchini noodles
- 1 Non-stick pan For cooking the sauce
Ingredients
- 2 medium Zucchini Spiralized
- 2 slices Bacon Chopped
- 1/4 cup Parmesan cheese Grated
- 2 Eggs Whisked
- 1 clove Garlic Minced
- to taste Salt
- to taste Black pepper
- 1 tbsp Olive oil
Instructions
- Heat a non-stick pan over medium heat, add the chopped bacon, and cook until crispy. Remove from the pan and set aside.
- In the same pan, add olive oil and sauté the minced garlic until fragrant.
- Add the spiralized zucchini to the pan and cook for 2-3 minutes until just tender.
- In a small bowl, whisk the eggs together with grated Parmesan cheese, salt, and black pepper.
- Remove the pan from heat and quickly pour the egg mixture over the zucchini noodles, tossing well to coat. The residual heat will cook the eggs and create a creamy sauce.
- Add the crispy bacon back to the pan and toss to combine.
- Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.
Notes
For a vegetarian version, omit the bacon and add sautéed mushrooms for a similar umami flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 18gFat: 22gSaturated Fat: 7gCholesterol: 210mgSodium: 720mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 40000IUVitamin C: 28.9mgCalcium: 2500mgIron: 0.4mg
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