5ouncesthick-cut baconuncured, sulfite-free and sugar-free
4large clovesgarlicminced
2largeeggsat room temperature
0.5cupgrated Parmesan cheeseplus more to garnish
.25teaspoonground black pepper
.25cupchopped Italian parsley
Instructions
Spiralize your zucchini and place on three folded paper towels. Sprinkle with sea salt and let them sit for 30 minutes to allow the salt to pull out the extra moisture.
Heat a skillet over medium-high heat and cook the chopped thick-cut bacon until crispy, 5 to 6 minutes.
Remove the pan from heat and move the bacon to a large bowl. Add the minced garlic to the hot pan and heat for one minute.
Add the spiralized zucchini noodles to the garlic and bacon grease in the skillet. Toss to thoroughly coat the zucchini and saute until heated through.
Pour the zucchini noodles into the bowl with the bacon pieces. Set aside.
In a small bowl, beat together the eggs and 1/2 cup of Parmesan cheese. Pour the egg mixture over the zucchini noodles and toss to combine.
Season with ground black pepper and divide Zucchini Carbonara between four plates.
Garnish with additional Parmesan cheese and serve.
Notes
4 large zucchini is a little over 2 pounds. They shrink down a lot when then cook. I used Pederson’s Whole30, uncured and sugar-free bacon.
Use pasteurized eggs if you are worried about the eggs not being cooked.