It’s just about Fall in Oregon which means it is zucchini season! This is an awesome recipe to make using your delicious, home grown zucchinis. This is a low carb/keto version of pasta carbonara. You could also use shirataki noodles or even sweet potato noodles as other options. If you use zucchini to make zoodles, be sure to take the steps to remove the extra moisture, otherwise your carbonara will be watery!
3-4 medium zucchini -spiralized
1 tsp salt – to “sweat” the zucchini
6 slices bacon, cut into small pieces
3 cloves garlic, minced
¼- ½ tsp pink Himalayan salt (depending on taste)
1/4 tsp black pepper or to taste
1/2 cup heavy whipping cream
1/4 cup freshly grated parmesan
1/4 cup freshly grated Romano cheese
Chopped parsley for garnish
Crushed red pepper optional
For the noodles:
First, “sweat” the zoodles so your carbonara doesn’t end up super liquidy. Place the zoodles in a colander over a large bowl. Sprinkle the 1 tsp salt over the zoodles allow let them sit for about 30 minutes. The salt will draw the water out of the zucchini.
After 30 minutes, use paper towels to squeeze the zucchini thoroughly to remove water. Set the zoodles on paper towels while you make the sauce.
For the sauce:
Whisk together the eggs, heavy cream, cheeses, salt and pepper in a small saucepan; set heat to medium low. Continue to whisk for a minute or two to let the cheeses start to melt, then immediately remove from heat (or the eggs will scramble!) Set aside while you prepare the bacon and zoodles.
Bacon and zoodles:
Heat a large heavy skillet over med-high heat, then add bacon pieces. Cook until crisp, stirring to evenly brown. Remove with slotted spoon to a paper towel lined bowl.
Reserve at least 1 Tbsp bacon fat and turn heat to low. Add minced garlic and cook until softened, about 45 seconds.
Add in the zoodles and toss to coat with the bacon fat and garlic. Set the heat to medium and cook your zoodles until desired doneness (be careful not to overcook as they will be mushy!).
Once done, transfer zoodles and garlic to a serving bowl and toss with the bacon and sauce. Garnish with chopped parsley and crushed red pepper if desired.