Zucchini Noodle Carbonara

INGREDIENTS

• 3 medium zucchini
• 1/4 tsp salt
• 1/2 lb bacon, diced
• 2 garlic cloves, minced
• 1/2 c yellow onion, diced
• 3/4 c heavy cream
• 2 eggs, beaten
• 3/4 grated Parmesan

PREPARATION

1. Turn zucchini into noodles with Julienne peeler or on mandolin slicer
2. Add salt and massage in a bit, put in colander to drain.
3. Heat mondo skillet over medium-high
4. Add bacon and cook until crisp. Remove with slotted spoon to paper towel.
5. Reheat the skillet with the bacon drippings over medium and add garlic and onion.
6. Saute 4-6 minutes, until browned.
7. Gently squeeze zucchini to release liquid.
8. Place in the skillet and toss for 30-60 seconds to heat through.
9. Remove from heat.
10. Add cream, eggs and Parmesan and stir continuously 30 seconds or until sauce forms.
11. Top with bacon to serve.

( The Deliciously Keto Cookbook - kindle )

-- JMag Guthrie - 2017-02-05