PCOS Friendly Paleo Zoodle Carbonara

Total time30 min

Prep time15 min

Cook time15 min

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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 Garrett Valley Farms All Natural Sugar Free Uncured Turkey Bacon 8 oz Wellshire Organic Organic Sugar Free Uncured Turkey Bacon
365 Whole Foods Market Organic No Sugar Added 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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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