Low Carb Zucchini Noodle Carbonara with Crispy Bacon

Ingredients

• 4 medium zucchinis, spiralized
• 6 slices bacon, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 2 tablespoons heavy cream
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Spiralize the zucchini and pat the noodles very dry. Whisk eggs, Parmesan, heavy cream, salt, and black pepper in a bowl and set aside.
2. Cook diced bacon in a large skillet over medium heat for 6–8 minutes, until crispy. Transfer bacon to a plate and leave about 1 tablespoon of drippings in the pan.
3. Add garlic to the skillet and cook 30 seconds. Add zucchini noodles and toss for 1–2 minutes, just until warmed and slightly softened.
4. Remove the skillet from the heat. Slowly pour in the egg-Parmesan mixture while tossing constantly so the sauce turns creamy instead of scrambling.
5. Fold the bacon back in. If the sauce is too thick, add 1 tablespoon of warm water or cream and toss again.
6. Finish with parsley and extra black pepper. Serve immediately.

Nutrition per serving

Calories and macros are approximate per serving. Sugar values are approximate. Net carbs = total carbs minus fiber.

Fits this plan because…

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