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When it comes to cravings, there are few that hit as hard as a big old bowl of creamy carbonara. But if you’re not down for the post pasta food coma that inevitably ensues a big bowl of the stuff, our healthy take on the traditionally not so healthy dish won’t leave you feeling heavy.
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4 medium zucchinis spiralized
6 rashers of bacon
3 cloves of garlic
2 eggs
½ cup of coconut milk
3 tbsp nutritional yeast
½ teasp pink Himalayan sea salt
½ teaspoon arrowroot starch
Squeeze the zoodles in a paper towel to remove excess moisture from the zucchini and set to the side
In a bowl, combine eggs, nutritional yeast, arrowroot and salt
Heat coconut cream in a saucepan
Whisk coconut cream until melted, then whisk in the egg mixture. Continue to whisk for about 45 seconds or until sauce just begins to thicken, then immediately remove from heat (or the eggs will scramble!) Set aside while you prepare the bacon and zoodles. Prepare bacon and zoodles:
Heat a large heavy skillet over med-high heat, and then add bacon pieces. Cook until crisp, stirring to evenly brown. Remove with a slotted spoon to a paper towel lined bowl.
Reserve at least 1 Tbsp bacon fat and turn heat to low. You might have to wait a minute for your skillet to cool down.
Add minced garlic and cook until softened, careful not to burn it, about 45 seconds.
Add in the zoodles and toss to coat with the fat and garlic, then raise heat to medium.
Once done, transfer zoodles and garlic to a serving bowl and toss with the bacon and sauce
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