Gluten Free Zucchini Noodle Carbonara Recipe
One of my most favorite meals on earth has to be Pasta Carbonara. I think I would request it for my last meal. Bacon, eggs, pasta, and cheese – I mean seriously? Does it get much better? My hubby doesn’t think so and could eat it almost every day. This Gluten Free Zucchini Noodle Carbonara Recipe brings in veggies without compromising on taste.
Recently it was advised that said hubby consume more vegetables. His response was “sure, I’ll gladly eat more corn and mashed potatoes!” Green vegetables are not something he usually enjoys. In fact, he acts like an 8-year-old boy when confronted with a plate of peas or spinach – he curls up his lips, sneers, and refuses to try them.
So, with my hubby, as with 8-year-old boys, vegetables need to be snuck into the diet in less obvious manners.
Zucchini “pasta” is the perfect way to sneak in those veggies – especially when made carbonara style! To make noodles out of zucchini you need either a spiralizer, a julienne peeler, or a plain old vegetable peeler. If using a vegetable peeler, cut lengthwise slices from the zucchini with your peeler stopping when you reach the seeds. Turn the zucchini over and continue peeling it until all the zucchini is in long strips, discarding the seeds. If you want the “noodles” thinner you can stack up the slices and cut with a knife. I leave the peel on my zucchini when making noodles, to peel or not to peel is a question you must answer for yourself.
Whether you are a veggie lover or veggie hater, I think you should give this recipe a try – it’s a healthier, lower carb version of a classic and most of all – it’s delicious. And really, it does not get any better than that!
Recipe Notes: I suggest you use nitrate free bacon, cage free pastured eggs (such as Nature’s Yoke) and organic heavy cream and zucchini to make this decadent recipe as healthy as possible. To make dairy free, use the dairy-free milk of your choice (cashew milk is great in this recipe) and sub the Parmesan with a dairy free substitute.
Click here to see my cooking demonstration of this recipe on Daytime TV!
- 6 medium zucchini about 3 pounds
- 4 large cage free pastured eggs
- 2 tablespoons heavy cream
- ½ cup Parmesan cheese plus more for serving
- 1 teaspoon freshly ground black pepper plus more for serving
- 8 slices thick cut nitrate free bacon cut into ½-inch pieces
- 4 garlic cloves minced
Wash the zucchini and cut the ends off. Cut into noodles using either a spiralizer, a julienne peeler, or vegetable peeler (method in blog post). Place in a colander to drain while cooking the bacon.
In a bowl, whisk together the eggs, cream, ½ cup Parmesan cheese, and 1 teaspoon pepper.
Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crispy, about 6 minutes. Drain on paper towels. Add the garlic and cook for 30 seconds, stirring.
Gently squeeze the zucchini noodles to get rid of excess liquid. Place in the skillet with the bacon grease and garlic, turn the heat to high and cook until the zucchini has released its liquid. Drain the liquid from the pan. Turn the heat back down to medium-low. Pour the egg mixture over the zucchini, stirring to coat. Add the cooked bacon back to the pan and give it another stir. Serve immediately with extra Parmesan and black pepper if desired.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.