Spaghetti Carbonara

Print Recipe
Carbs per Serve: 0.8g
Prep Time 10 mins
Cook Time 10 mins

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.
Keyword Grain Free, Low Carb