Zucchini “Spaghetti” Carbonara

Added on November 23rd, 2011 by our friend from http://t.co/IQHQ1jg4

Cooking Steps

1. In a nonstick pan, heat oil of choice, add in zucchini spirals. Don’t have a spiralizer? Slice zucchini into thin spaghetti strips by hand. Saute zucchini noodles until soft, but not too mushy. Add salt if you wish.

2. Remove zucchini from pan, leaving heat on. Heat bacon pieces in pan and remove. Toss zucchini with grated parmesan cheese and bacon pieces.

3. In same pan, cook eggs sunny side up or over-easy; sprinkle with black pepper. The black pepper is what makes it “carbonara.”

4. Place runny-yolk eggs atop zucchini, bacon, and parmesan mixture. Pierce the yolk so it coats the zucchini noodles; mix yolk around with noodles as you eat it for creamy goodness.

Serves 1
10
This is a Recipe

Ingredients

  • 2 small zucchini (200g) spiralized or cut into spaghetti strands
  • 2 large eggs
  • 1 TBSP oil of choice (palm, butter, ghee, evoo, etc.)
  • 1 oz grated parmesan cheese
  • 4 slices fully cooked bacon
  • Black pepper
  • Salt, optional
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2 Responses to “Zucchini “Spaghetti” Carbonara”

  1. j3nn, Thank you so much for sharing this recipe!! I just finished making and eating it ( I made it with smoked bacon), and it took me some time to cut the zucchini since I dont have a spiralizer, but IT WAS SO WORTH IT! I think this is up until now my favorite Paleo dish!! Thanks again!

    Sarah, on April 16th, 2012

  2. This was unbelievably good! So quick and easy to make too. Thank goodness I have a julienne peeler because that made it so quick to make the noodles. I am happy to add this to my breakfast menu! Thank you for sharing.

    Nick Castrellon, on August 14th, 2012

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