Pasta Carbonara Recipe with Light Zucchini Noodles

Zucchini noodles offer a light alternative to traditional pasta dishes like pasta carbonara. For this Italian classic, zoodles are tossed in a silky carbonara sauce made of coconut cream, eggs and nutritional yeast for extra cheesy flavor.

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Zucchini noodles (aka zoodles) are taking the Paleo world by storm. Comforting pasta dishes such as chicken noodle soup, chow mein, and Greek pasta salad can be enjoyed sans gluten and grains thanks to this light and healthy alternative. Zucchini are one of my favorite noodles to spiralize because they can work as a main meal, a side dish, or as an addition to soups.

As a kid, pasta carbonara was one of my favorite dishes. The concoction of glutenous spaghetti smothered in delicious cream, bacon and eggs was a surefire way bring me to the table. Today, I prefer this healthier and improved version of my childhood favorite. Coconut cream is the ideal substitute for heavy cream, and nutritional yeast serves as a dairy-free alternative to cheese.

If you haven’t zoodled yet, this is the perfect recipe to get started. Vegetable noodles are a fun way to sneak more fiber and nutrients into your diet. All you need is a spiralizer (I bought mine online) and a handful of ingredients for this quick, midweek dinner!

Pasta Carbonara Recipe with Light Zucchini Noodles

Tools:

  • Spiralizer
  • Medium bowl
  • Medium saucepan
  • Whisk
  • Skillet

Ingredients:

  • 3 medium zucchinis, spiralized into noodles
  • 2 bacon slices
  • ½ clove garlic, crushed
  • Ghee or coconut oil, for cooking
  • 2 eggs
  • 1 T arrowroot starch
  • ½ cup coconut cream
  • 1 T nutritional yeast (more if desired)
  • Salt and pepper, to taste
  • Fresh parsley, chili flakes or grated macadamia nuts (for topping)
  • For the carbonara sauce, whisk eggs and arrowroot in a medium bowl to combine. Bring coconut cream to a boil in a medium saucepan. Reduce the heat, whisk in egg mixture and arrowroot, and cook over low heat until sauce thickens. Season with salt and pepper.
  • Heat ghee in a skillet over high heat, add bacon and fry until it starts to color.
  • Reduce heat to medium, add garlic and cook for a couple of minutes.
  • Add the spiralized zucchini noodles and stir until just tender, about 1 minute.
  • Remove from heat, toss zucchini in egg sauce, and fold in more yeast for extra cheesy flavor.
  • Serve topped with fresh parsley, chili flakes or grated macadamia nuts.

Tip: Make sure that you eat the raw noodles quickly, before they begin to sweat and fill your bowl with zucchini water.


(You’ll Also Love: Zucchini Noodles Drizzled in Tahini Bacon Sauce)

Source: Paleo Hacks