This is a simple and delicious keto version of a classic carbonara.
Ingredients: Serves One
10oz Zucchini Noodles 4oz Uncured Bacon 4oz Fresh Grated Parmesan 3 Egg Yolks 1 tsp Fresh Cracked Pepper
Spread out zucchini noodles on a baking sheet lined with paper towels and sprinkle generously with salt. After 15 minutes, place zucchini noodles in a cheese clothe and squeeze out all of the liquid then set noodles aside.
In a medium size mixing bowl, whisk 3 egg yolks until smooth. Add 4oz of fresh grated parmesan and 1 tsp of fresh cracked pepper.
Cut up 4oz of uncured bacon into 1/2″ size pieces and cook on medium-high in a non-stick frying pan. Once the bacon is thoroughly cooked, remove from pan and reserve 1 tbsp of bacon grease. In the same pan add back the 1 tbsp of bacon grease and zucchini noodles on medium heat. Toss noodles in grease for approximately two minutes or until the noodles are piping hot. Once the noodles are cooked remove pan from heat and add egg mixture. Toss the noodles in egg mixture for approximately one minute or until the noodles are thoroughly coated. Serve immediately in a shallow bowl and garnish with a pinch of grated parmesan and a pinch of black pepper.
Nutrition Information: Per Serving
Calories: 450 Net Carbs: 6 Fat: 30 Protein: 36
*Nutritional values may vary depending on ingredients.