Creamy Low-Carb Zucchini Carbonara
For all of the pasta lovers out there, I have a treat for you! Here is a health-ified version of an Italiano style favourite; creamy Carbonara. You can have this one on the table in 30 minutes so your tastebuds are in for a speedy treat...
Creamy Low-carb Zucchini Carbonara
[Paleo, SCD/GAPS friendly, Low-FODMAP, Low-carb, Grain-free, Gluten-free, Dairy-free, No Refined Sugars]
2 large zucchini (courgette)
2 egg yolks (separated from whites)
1/2 cup canned coconut milk (free from gums and thickening agents)
8 slices nitrate-free streaky bacon
1 tsp coconut oil
1 tbsp basil
Pinch salt and pepper
Using a potato peeler or spiraliser, slice the zucchini into long strips and set aside on a plate.
Add coconut milk, egg yolks, salt and pepper to the blender and blend until it becomes frothy - around 1 minute. Set this aside for later.
Dice the bacon into small cubes and cook with the coconut oil in a pan on medium heat for 2-3 minutes until crispy. Remove the bacon from the pan once cooked and set aside.
Add the zucchini strips to the coconut and bacon oil left over in the pan and sauté for 3-5 minutes or until the zucchini becomes tender.
Add in the cooked bacon and coconut milk mix back into the pan. Cook and stir until the sauce thickens - around 5 minutes. Be careful not to overcook or the sauce will turn solid.
Turn the heat to low and add the basil, stirring through gently to combine - around 1 minute.
Remove from heat and serve!
Servings: 2 people
Try other herb combos such as parsley and thyme to add flavour.