Low-Carb Zucchini Carbonara – a more beneficial, low-carb option of a famous Italian dish. Made with spiralized zucchini, bacon, eggs and Parmesan. Low-calorie, sans gluten, light, tasty and heavenly.
They are amazingly simple to make and could be presented with various sauces like exemplary Marinara, Asian flavors, smooth cream based sauces and egg and parmesan cheddar sauce like the one in the present formula.
While this Low-Carb Zucchini Carbonara tastes a great deal unique in relation to my prevalent 20 Minute Pasta Carbonara, there are a few likenesses in the taste and my family cherishes it. The ideal light, nutritious and brisk to make weeknight supper for occupied families.
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INGREDIENTS
- 4 zucchini — medium
- 1/2 tsp salt
- 6 slices bacon
- 1/4 tsp garlic powder
- 2 eggs
- 1/4 tsp salt
- 1/2 cup Parmesan Cheese — more for garnishing
- parsley
- hot red pepper flakes — optional
- black pepper — to taste
INSTRUCTIONS
- Spiralize zucchini to make zoodles, using one of the methods listed in the blog post. Place on a platter and sprinkle with some salt. Leave for 15 minutes, then squeeze out the liquid. Using kitchen scissors, trim the zucchini noodles to make shorter pieces.
- Cook bacon in a skillet and chop into small pieces. Discard the grease, reserving 1 tbsp.
- Add zucchini to the hot pan with 1 tbsp of the grease. Cook for 2-3 minutes, flipping with kitchen tongs frequently. If zucchini releases liquid, drain it. Turn the heat to low and leave pan on the burner.
- In a bowl, whisk eggs and add Parmesan cheese and garlic powder.
- Quickly add the Parmesan egg mixture to the ban and using kitchen thongs toss the pasta in the sauce, stirring to coat, being careful not to scramble the eggs. Cook like this for 1 minute, then add bacon.
- Serve immediately with more Parmesan cheese, black pepper and chopped parsley.
For more detail : bit.ly/3211BJU
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