The Pioneer Woman Tasty Kitchen
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Low-carb Spaghetti Carbonara

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Low-carb spiralized zucchini “spaghetti” carbonara. Gluten-free!

Ingredients

  • 1 Tablespoon Cooking Oil
  • 7 ounces, weight Zucchini, Spiralized Or Cut Into Noodle Strips (approximately 2 Small Zucchini)
  • 1 pinch Salt (optional)
  • 4 slices Fully Cooked Bacon
  • 1 ounce, weight Grated Parmesan Cheese
  • 2 whole Eggs
  • ½ teaspoons Black Pepper

Preparation

1. In a nonstick pan, heat oil of choice. Add in zucchini spirals. Don’t have a spiralizer? Slice zucchini into thin spaghetti strips by hand. Saute zucchini noodles until soft, but not too mushy. Add salt if you wish.

2. Remove zucchini from pan, leaving heat on. Heat bacon pieces in pan and remove. Toss zucchini with grated parmesan cheese and bacon pieces.

3. In the same pan, cook eggs sunny side up or over-easy; sprinkle with black pepper. The black pepper is what makes it “carbonara.”

4. Place runny-yolk eggs atop zucchini, bacon, and parmesan mixture. Pierce the yolk so it coats the zucchini noodles; mix yolk around with noodles as you eat it for creamy goodness.

1 serving, 482 calories, 8 NET carbs, 26g protein

One Comment

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Tina on 1.12.2012

I love the idea of using the zucchini like this! Very very creative I’m cooking this for sure.

One Review

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Jennifer on 2.1.2012

I really loved this recipe it was my 1st time eating zucchini and this recipe made it a great experience, I will definitely try it again soon

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