Cook and Scale
Zucchini Noodle Carbonara
3 servings · 27 min total
Silky egg and parmesan sauce clings to spiralized zucchini noodles and crisp bacon in this pasta-free carbonara.
Ingredients
- 4 zucchini, spiralized
- 150 g bacon, diced
- 2 egg
- 2 egg yolk
- 60 g Parmesan, grated, plus extra to serve
- 2 garlic, minced
- 1 tbsp olive oil
- black pepper to taste
- salt to taste
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the egg mixture — Whisk the eggs, egg yolks, and parmesan together in a bowl with plenty of black pepper. Set aside.
- 2.
Cook the bacon — Cook the bacon in a large pan over medium heat until crisp, about 5-6 minutes. Add the garlic and cook 30 seconds more.
- 3.
Cool the pan — Remove the pan from the heat and let it cool slightly for a minute so the eggs won't scramble.
- 4.
Soften the zucchini noodles — Add the zucchini noodles to the pan and toss for 2-3 minutes until just softened, over low heat.
- 5.
Toss into a creamy sauce — Off the heat, pour in the egg mixture and toss quickly and constantly until it forms a creamy, glossy coating. Season and serve with extra parmesan.