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Elevate your keto lunch with this delectable Zucchini Noodle Carbonara Recipe, featuring creamy, cheesy, and guilt-free noodles.

Perfect for those who crave the classic Italian flavors without the carbs, this dish keeps you full and satisfied.

Easy to prepare and loaded with flavor, it’s an ideal choice for a nutritious and delicious midday meal.

Zucchini Noodle Carbonara Recipe

Ingredients

• 4 medium zucchinis (spiralized into noodles)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 slices bacon (diced)
• 2 cloves garlic (minced)
• 2 large egg yolks
• Salt and pepper (to taste)
• 1 tablespoon olive oil
• 1/4 cup chopped parsley (for garnish)

Serving Size

• Serves: 4

Equipment Needed

• Spiralizer or vegetable peeler
• Cutting board
• Knife
• Large skillet
• Mixing bowl
• Whisk
• Tongs

Instructions

1. Prepare the Zucchini Noodles:

• Using a spiralizer or vegetable peeler, create zucchini noodles. Place the noodles in a colander, sprinkle with a little salt, and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.

2. Cook the Bacon:

• Heat a large skillet over medium heat and add the diced bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.

3. Sauté the Garlic:

• Add the minced garlic to the skillet with the bacon fat. Sauté for 1-2 minutes until fragrant.

4. Make the Sauce:

• In a mixing bowl, whisk together the heavy cream, Parmesan cheese, and egg yolks until well combined.

5. Cook the Zucchini Noodles:

• Add the zucchini noodles to the skillet with the garlic and toss to coat. Cook for 3-4 minutes until the noodles are tender but still have a slight crunch.

6. Combine Everything:

• Remove the skillet from the heat. Pour the sauce over the zucchini noodles and toss quickly to combine, ensuring the sauce thickens without scrambling the eggs.
• Add the cooked bacon back into the skillet and mix well. Season with salt and pepper to taste.

7. Serve:

• Divide the zucchini noodle carbonara into four portions. Garnish with chopped parsley and extra Parmesan cheese if desired. Serve immediately.

Conclusion: Zucchini Noodle Carbonara Recipe

Indulge in the creamy, cheesy, and guilt-free delight of Zucchini Noodle Carbonara, the perfect keto lunch to keep you energized and satisfied.

This recipe combines classic flavors with a healthy twist, making it a go-to meal for those dedicated to their keto diet journey.

Enjoy a nutritious and delicious lunch that supports your health and wellness goals, and let every bite inspire your commitment to a vibrant lifestyle.

FAQs

1. Can I use other types of noodles for this recipe?

Yes, you can substitute zucchini noodles with other low-carb options like shirataki noodles or spaghetti squash. Just ensure they are properly prepared and cooked before adding to the sauce.

2. How can I store leftover Zucchini Noodle Carbonara?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the zucchini noodles.

3. Can I add other ingredients to this recipe?

Absolutely! Feel free to customize the carbonara with additional veggies like mushrooms, spinach, or cherry tomatoes for extra flavor and nutrients.

4. Is this recipe suitable for meal prepping?

While Zucchini Noodle Carbonara is best enjoyed fresh, you can prepare the sauce and bacon ahead of time. Cook the zucchini noodles just before serving to maintain their texture.

5. What are some serving suggestions for this carbonara?

Enjoy the zucchini noodle carbonara on its own, or pair it with a fresh green salad or roasted vegetables for a more substantial meal.