Zucchini Carbonara Recipe

Prep: 10

Cook: 15

Total: 25

2 medium Zucchinis spiralized into noodles or peeled with a vegetable peeler into thin ribbons
4 slices Bacon
2 medium Eggs
½ cup Parmesan Cheese grated
¼ teaspoon Black Pepper
Fresh Chives chopped, to garnish

Heat a large skillet over medium heat. Add the bacon and cook until crispy. Remove the bacon from the skillet, leaving the bacon fat in the pan.
In the same skillet with the bacon fat, add the zucchini noodles. Sauté for 2-3 minutes until slightly softened but still al dente. Be careful not to overcook them, as they can become mushy.
In a small bowl, whisk together the eggs, Parmesan cheese, and black pepper.
Push the zucchini noodles to one side of the skillet and pour the egg mixture into the other side. Let it cook for a few seconds until the edges start to set.
Using a spatula, quickly combine the zucchini noodles with the egg mixture. Toss until the noodles are coated, and the cheese is melted. The residual heat will cook the eggs without scrambling them.
Remove the skillet from the heat and stir in the crispy bacon.
Divide the Zucchini Noodle Carbonara into serving bowls. Garnish with fresh chives. Serve immediately while hot!

Makes

Serving: 1bowl (2 per recipe)Calories: 271Fat: 17.9gProtein: 20.7gTotal Carbs: 7.3gNet Carbs: 5.3gFiber: 2gSugar: 5.1g