Red Meat Allergy Friendly Paleo Zoodle Carbonara
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Learn more →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
Chef's tipCook 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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