Zucchini Noodle Carbonara
Silky egg and bacon sauce clings to tender zucchini ribbons, delivering all the comfort of the original with zero guilt.
Ingredients (serves 3)
- 4 medium zucchini
- 8 slices bacon
- 3 eggs
- 1 cup parmesan
- 2 cloves garlic
- Salt
- Black Pepper
- Red Pepper Flakes
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Save this recipeInstructions
- 1
Using a spiralizer or vegetable peeler, cut zucchini into thin noodle strands.
- 2
Chop bacon into 1-inch pieces and cook in a large skillet until crispy, about 6 minutes.
- 3
Whisk together eggs, parmesan, minced garlic, salt, and pepper in a bowl.
- 4
Remove bacon and drain most of the fat, leaving 1 tablespoon in the pan.
- 5
Add zucchini noodles to the warm skillet and toss for 2 minutes to soften slightly.
- 6
Turn heat to low, return bacon to pan, then pour egg mixture over and toss constantly for 1 minute until silky.
- 7
Serve immediately topped with extra parmesan and red pepper flakes.
