Zucchini Carbonara
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 619
- Total Fat
- 52
- Saturated Fat
- 24
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 26
- Cholesterol
- 304
- Sodium
- 856
- Total: 35 min
- Active: 35 min
Ingredients
2 large zucchini (or 1 pound fresh zucchini noodles)
8 pieces thick-cut bacon, diced
2 cloves garlic, minced
1/2 medium onion, diced
2 large eggs
2 large egg yolks
3/4 cup finely grated Parmesan, plus more for serving
3/4 cup heavy cream
Kosher salt and ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped basil
Directions
- Make the zucchini noodles using a spiralizer (if not using pre-made noodles).
- Fry the bacon in a large skillet over medium heat until just barely crisp, about 8 minutes. Remove from the pan and drain on paper towels. Return the pan to the stove over medium-low heat and throw in the garlic and onions. Cook until golden brown, about 10 minutes.
- Mix together the eggs, yolks, Parmesan and cream in a bowl until smooth.
- Pour in the egg mixture into the skillet with the onions and garlic, carefully stirring the whole time. Season with salt and pepper. Add the peas and bacon, stirring until it's all combined and the mixture is warmed through. Add the zucchini noodles and carefully stir so the noodles don't fall apart.
- Serve immediately with extra Parmesan and basil.