Ingredients
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
Instructions
- 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.
- Enjoy!
