Zucchini Noodle Carbonara

How to make it

1. 1

   First things first, get your bacon nice and crispy. Chop the thick-cut bacon into small pieces and cook it in a large skillet over medium heat until it is beautifully golden and crunchy. Once cooked, remove the bacon bits with a slotted spoon and set them aside, but leave that wonderful bacon fat in the pan.

2. 2

   While the bacon is cooking, prepare your zucchini. Use a spiralizer to create lovely zucchini noodles from your two medium zucchini. If you do not have a spiralizer, you can carefully use a vegetable peeler to make long, thin ribbons. Mince your fresh garlic cloves.

3. 3

   Add the minced garlic to the skillet with the bacon fat. Sauté for about 30 seconds until it is fragrant, being careful not to let it burn. Then, add the zucchini noodles to the pan. Toss them gently in the garlic-infused bacon fat for just 2-3 minutes until they are slightly softened but still have a pleasant bite. We do not want them watery or mushy.

4. 4

   In a small bowl, whisk together the two large eggs and the grated Parmesan cheese until well combined. This is your luscious carbonara sauce.

5. 5

   Remove the skillet from the heat. This is very important to prevent the eggs from scrambling. Pour the egg and cheese mixture over the hot zucchini noodles, tossing constantly and quickly with tongs. The residual heat from the zucchini and the pan will gently cook the eggs into a creamy, dreamy sauce. Stir in most of your crispy bacon bits, saving a few for garnish.

6. 6

   Serve your Zucchini Noodle Carbonara immediately. Garnish each plate with the remaining crispy bacon bits and a little extra black pepper if you like. Enjoy this delightful and surprisingly quick meal.