So, I posted this picture a few days ago on my LCHF Club instagram account, and have got quite a few requests for the recipe:
Carbonara with zucchini noodles – it is quick, easy and delicious. It doesn’t matter if you are watching your carb intake like I am or not, as it is a wonderful way of getting some extra veg in your diet and making a change to your usual routine.
There are two ways of making your zucchini (or courgette) noodles. The slow way or the fast way. The slow way, is to finely julienne your zucchini which is rather laborious and tedious, or the quick way to do it, is by using this:
It is a super easy tool to use as you just run the blade down your zucchini, carrot, cucumber or whatever you fancy ‘noodling’ and you get lovely strands of vegetables noodles.
Naturally Zucchini Carbonara can never take the place of a traditional pasta carbonara (I can almost see my Italian friends wrinkling their noses at this), but, if you are looking for something different that is carbonara inspired, this is really quite delicious. Just bare in mind, it will be more ‘liquidy’ than if you made it with pasta as there is no starch to thicken the sauce.
Zucchini Carbonara: 2 people
- 2-3 medium zucchinis, noodled (I suggest at least 1 zucchini per person)
- 100g smoked bacon or lardons cut in cubes
- 100 ml cream
- 1 egg
- 1 egg yolk
- large handful of parmesan cheese
- Parsley (optional)
First noodle your zucchini
Place egg, egg yolk and grated parmesan cheese into a bowl and beat until combined. Set aside.
Fry bacon in a frying pan over low heat until crispy. Add cream and stir unit combined.
Place the zucchini in the frying pan, and stir it thoroughly into the cream and bacon mixture, until the “noodles” are coated and heated through.
Turn off heat and now stir in your egg and cheese mixture until combined, and if you have parsley throw that in as well.
There you have it – a very low carb carbonara :)