Spaghetti Carbonara
Ingredients
- 2 Medium Zucchinis Spiralised
- 8 slices Bacon
- 1 Small Onion chopped
- 1 Clove Garlic minced
- 4 Eggs Beaten
- 0.5 Cups Peas Optional
- ½ cup Grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 Tbsp Fresh parsley chopped
- 2 Tbsp Grated Parmesan cheese Garnish
Instructions
- Cut the zucchini into noodles.
- In a large frypan, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat and heat in frypan.
- Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and peas (if using), and cook for an additional 1 minute.
- Add zoodles. Toss to coat and heat through.
- Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again.
- Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at table.
Nutrition
Nutrition Facts
Spaghetti Carbonara
Amount per Serving
Calories
523
% Daily Value*
Fat
15.5
g
24
%
Carbohydrates
0.8
g
0
%
Fiber
65
g
271
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.