A bowl of creamy carbonara? Yup, that thought made you smile didn’t it?
Unfortunately, for many, it is a dish that causes the gut to feel unhappy. Well, we have good news for you! This Low-Carb Carbonara with Zucchini Noodles is just as good and we promise it comes without the cramps, tummy grumbles, and excess carbs.
Our low-carb carbonara recipe contains the rich creaminess of coconut cream (or the milk), combined with eggs to great a delicious creamy texture that is also loaded with good fats. The zucchini noodles are a great alternative to pasta as they are gluten and grain free, while remaining a high fiber low carb food.
All this goodness is topped off with crispy bacon (Optional), this finishes off the dish with loads of flavour!
Why Choose Zucchini Noodles?
Zucchinis are incredibly nutrient dense, and did you know they contain zero fat? This vegetable is, however, loaded with fiber and water.
It also contains significantly high amounts of the following:
- Vitamin B6
- Vitamin C, and K
The humble zucchini also contains antioxidants and anti-inflammatory phytonutrients which makes them a nutrient-dense food that should be included as a regular food in your diet.
Zucchini is Great in Aiding Digestive Health:
By regularly eating zucchini, you will be improving your digestion by reducing the incidence of constipation and other digestive issues this is because they contain a high water content.
It also contains great amounts of fiber, electrolytes, and other nutrients that are vital for a healthy digestive system.
Regularly consuming zucchini can help aid in the prevention ulcers, IBS, and colon cancer. And if you are following a low carb diet this is a great recipe to help you get the benefits of being in ketosis.
Here is the recipe for you to enjoy.
Let us know how you went with the recipe in the comments!Print
3–4 medium zucchini spiralized
6 slices pasture raised bacon, cut into small pieces (optional)
3 cloves garlic minced
2 large free range eggs
½ teaspoon arrowroot starch
Himalayan salt and pepper, to taste
½ cup coconut cream or full-fat coconut milk
Chopped parsley, to serve
- In a bowl whisk together the eggs, arrowroot, salt, and pepper.
- Pour coconut cream into a small saucepan and heat on a gentle medium.
- Whisk coconut cream until melted, then add in the egg mixture while whisking.
- Continue to whisk until sauce just begins to thicken, then immediately remove from heat so that the sauce doesn’t scramble.
- Set aside while you prepare the bacon and zucc noodles.
- Heat a heavy bottom pan over medium to high heat, add bacon pieces. Cook until crispy, stirring to evenly brown. Remove the bacon pieces and put them in a paper towel lined bowl.
- Use the same pan (that has some of the bacon fat left in it) and add the minced garlic, cook until softened, making sure not to burn it, garlic can burn very quickly.
- Now add in the zucc noodles and toss to coat them with the bacon fat and garlic, then turn the heat to medium and cook the ‘zoodles’ until just heated through, or to the texture you like.
- Now it’s time to transfer the zoodles and garlic to a serving bowl and toss with the bacon and “creamy’ coconut sauce. Garnish with chopped parsley.