Cook Time: Approximately 25 minutes
Serving Size: 4 servings
Here's the recipe for Low-Carb Zucchini Noodle Carbonara with Bacon and Eggs:
Ingredients:
4 medium zucchini, spiralized into noodles
4 slices bacon, diced
4 cloves garlic, minced
4 eggs
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Optional toppings: chopped parsley, additional Parmesan cheese
Instructions:
Heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
Add garlic to the skillet and cook until fragrant.
Add zucchini noodles to the skillet and toss to coat in the bacon grease and garlic. Cook for 2-3 minutes or until the noodles are tender.
In a small bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
Add the egg mixture to the skillet and quickly toss with the zucchini noodles until the eggs are cooked and the sauce thickens.
Stir in the cooked bacon.
Serve the zucchini noodle carbonara hot, garnished with chopped parsley and additional Parmesan cheese if desired.
Enjoy your Low-Carb Zucchini Noodle Carbonara with Bacon and Eggs!