Paleo Zoodle Carbonara

Total time30 min

Prep time15 min

Cook time15 min

4.6

(25)

Carbonara is one of those dishes that feels almost impossible to recreate without pasta and a mountain of aged cheese — but spiralized zucchini and a carefully built egg sauce prove otherwise. The zoodles are salted and squeezed dry before they ever hit the pan, which is the key move that keeps the sauce from turning watery and ensures every strand gets properly coated. Crispy uncured bacon renders down in the skillet, and that savory fat becomes the flavor base for the garlic and noodles that follow. A splash of coconut aminos deepens the sauce just enough without any grain or soy in sight. The egg mixture goes in off the heat and gets tossed continuously until it thickens into something silky and rich — no dairy needed, no shortcuts. A thermometer check at 160°F keeps the whole thing food-safe without scrambling the eggs, so the technique is as practical as it is satisfying. Finish with cracked black pepper and a handful of fresh parsley, and you've got four bowls of something that genuinely feels indulgent.

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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
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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