zoodle carbonara for the win


I am a passionate pasta fan, so I love finding all types of healthy pasta replacement recipes. My newest favorite type is zucchini noodle ("zoodle") pasta. I made zoodle carbonara for Joe and I for dinner recently as a healthy, no-carb meal, and we were both completely blown away. Sometimes he isn't the biggest fan of my pasta replacements, but he absolutely loved this one and asked if we could make it more often. That's when I know I've done well!

This recipe is extremely healthy, and you can even make it completely paleo, just cut out the cheese. One thing this recipe will entail is to poach an egg. Don't let it deter you because I recenlty learned a foolproof way to do it, which I'll explain below. It only takes about 5 minutes to poach, so you can do that while the bacon is cooking.

You'll need a vegetable spiralizer to make this. The one I have is called a WonderVeg Vegetable Spiralizer. There is also a KitchenAid attachment, so if you have a KitchenAid, look at this one and this one.

This recipe serves 2 people and takes about 20 minutes to make!

Ingredients:

-4 pieces of bacon

-4 zucchinis

-1 tablespoon heavy cream

-2 teaspoons vinegar

-5 cloves of garlic, chopped

-2 eggs

-1/3 cup of shredded parmesean (optional, but recommended!)

-salt + pepper

Instructions:

-Cook the bacon in a large pan by rendering the fat from the bacon. To render the fat means that you'll get rid of all of the fat so the bacon is perfectly browned and crispy. Do not use any sort of cooking oil; you don't need it. This takes about 10-15 minutes as you'll need to cook it on low to render the fat from the bacon... don't rush it. Flip over once the first side is browned.

-In the meantime, use a spiralizer to slice the zucchinis.

-Once you're done cooking the bacon, place the bacon slices on a paper towl and keep the rendered fat in the pan. Add in the chopped garlic and use the fat to cook on medium-high until browned (about 5 minutes, but make sure you don't burn it!)

-Add the spiralized zucchini into the large pan with the rendered fat and browned garlic and continue to stir until the zucchini is slightly browned and the liquid is almost gone. At this point use the pan lid to drain any remaining liquid.

-Add the heavy cream and shredded parmesean into the pan with the noodles and garlic. Continue to cook on high until the liquid thickens and is almost evaporated. Stir in salt and pepper to taste.

-Poach the eggs. See instructions below if you don't know how to poach an egg.

-Place the carbonara onto serving plates and place the poached egg on top. Cut open to make it runny!

How to poach an egg:

Crack one egg and put it in a small bowl. You'll need to use it to pour it into the water later instead of just cracking it right in. Bring 6 cups of water + the 2 tsp of vinegar boiling in a saucepan. Once it reaches a boil, reduce to a simmer. Use a spoon to create a whirlpool within the saucepan. Immediately pour in the first egg (gently!). It takes about 3 minutes to cook. While it's cooking, get a bowl and fill it with cold water, and add ice. Use a big spoon to remove and gently put the poached egg into the ice water so it doesn't continue to cook the yolk. Repeat for the other egg. Once you've poached all the eggs. Replace the water in the saucepan with fresh water (6 cups again) and add in 1.5 teaspoons of salt. Right before you're ready to serve you will bring this to a medium heat and put both poached eggs back in to warm them and rid them of the vinegar taste. This is based off of a ~4 minute video tutorial online, which you can watch below if you need more detailed instructions.

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