Anti Inflammatory Paleo Zoodle Carbonara

Total time30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Paleo Zoodle Carbonara

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Ingredients

4 servings

For the zoodles

4 medium zucchini (about 2 lb total), spiralized into noodles
½ tsp salt

For the sauce

6 oz uncured bacon, cut into ½-inch pieces
Applegate Naturals Hickory Smoked Uncured Turkey Bacon
See all
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
3 cloves garlic, minced
1 tbsp coconut aminos
4 pasteurized egg yolks
1 pasteurized whole egg
¼ tsp black pepper, plus more to taste
¼ tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Place the spiralized zucchini noodles in a colander, toss with 1/2 tsp salt, and let stand for 10 minutes. Working in batches, wrap the noodles in a clean kitchen towel and squeeze firmly to remove as much moisture as possible — the noodles should feel noticeably drier and slightly limp.
2
In a large mixing bowl, whisk together the pasteurized egg yolks, pasteurized whole egg, coconut aminos, 1/4 tsp black pepper, and 1/4 tsp salt until smooth and uniform. Set aside.

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