Vegetarian 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
Zucchini Baby Green Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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½ tsp salt

For the sauce

6 oz uncured bacon, cut into ½-inch pieces
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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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