Zucchini Carbonara

One challenge of a low carb and gluten-free diet is missing out on pasta. It’s such a comfort food. I’m not a big fan of penne or macaroni but love those long fettuccine, angel hair, and spaghetti pasta. I miss eating long noodles that absorb flavor of homey sauce.  Zucchini noodles carry out all this.

The proportion in this recipe is perfect for a small dinner or appetizer. Double the quantity if it’s for a  big meal. This recipe is easy to prepare, nice and clean yet very fulfilling. ( I usually don’t measure ingredients when I cook, so this is just an estimate. Any way of making your favorite carbonara would do.)

Prep time: 10 mins

Ingredients (1 serving for a light dinner)
1 zucchini, ribboned
half yellow onion, diced
1 clove garlic, minced
2 stripes of bacon
1 egg yolk
2 table-spoon of olive oil
1/8 cup heavy cream
parmesan cheese, shaved
salt and pepper

Directions

1. In a saucepan, heat 1 table-spoon of olive oil on medium heat. Add onion, bacon and garlic.
2. After they are brown nicely, add heavy cream and cook on medium high heat, Let it reduce for a few minutes.
3. Put the pan off the heat. Toss in the zucchini, yolk, parmesan. Stir well. Season with salt and pepper.

I use the swissmar peeler to make zucchini noodles.  A sharp peeler makes the job easy.

Vegetarian option: Sub bacon with mushroom

Dairy free option: use coconut cream instead of heavy cream and opt out parmesan cheese