Gluten Free Zucchini Noodle Carbonara Recipe
6 medium zucchini (about 3 pounds)
4 large cage free, pastured eggs
2 tablespoons heavy cream
½ cup Parmesan cheese, plus more for serving
1 teaspoon freshly ground black pepper, plus more for serving
8 slices thick cut nitrate free bacon, cut into ½-inch pieces
4 garlic cloves, minced
Wash the zucchini and cut the ends off. Cut into noodles using either a spiralizer, a julienne peeler, or vegetable peeler (method in blog post). Place in a colander to drain while cooking the bacon.
In a bowl, whisk together the eggs, cream, ½ cup Parmesan cheese, and 1 teaspoon pepper.
Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crispy, about 6 minutes. Drain on paper towels. Add the garlic and cook for 30 seconds, stirring.
Gently squeeze the zucchini noodles to get rid of excess liquid. Place in the skillet with the bacon grease and garlic, turn the heat to high and cook until the zucchini has released its liquid. Drain the liquid from the pan. Turn the heat back down to medium-low. Pour the egg mixture over the zucchini, stirring to coat. Add the cooked bacon back to the pan and give it another stir. Serve immediately with extra Parmesan and black pepper if desired.
A gluten free recipe that serves 4 – 6 people.