Indulge in the creamy goodness of carbonara with this low carb twist. Made with zucchini noodles instead of pasta, this recipe is perfect for those following a low carb diet. The combination of crisp bacon, savory garlic, and parmesan cheese creates a rich and satisfying dish that will leave you wanting more. With a preparation time of just 30 minutes, you can enjoy this guilt-free carbonara any day of the week.
Ingredients
- 4 medium zucchini, spiralized into noodles
- 8 slices bacon, chopped
- 4 cloves garlic, minced
- 4 large eggs, beaten
- 1 cup grated parmesan cheese
- 1/4 cup chopped parsley
- Salt and pepper to taste
Directions
- Heat a large skillet over medium heat. Add the bacon and cook until crispy. Remove the bacon from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
- Add the zucchini noodles to the skillet and cook for 2-3 minutes until slightly softened.
- Push the zucchini noodles to one side of the skillet and pour the beaten eggs into the other side. Cook for 1-2 minutes until scrambled.
- Mix the eggs with the zucchini noodles and add the cooked bacon. Stir in the grated parmesan cheese and cook for an additional 1-2 minutes until the cheese is melted and the sauce is creamy.
- Season with salt and pepper to taste and garnish with chopped parsley.
- Serve hot and enjoy!
