Gluten-Free Zucchini Carbonara

Steps to make

1. 1

   Make zucchini noodles

   3 min
   

   Using a spiralizer, make the zucchini noodles. Alternatively, use pre-made noodles.

2. 2

   Fry bacon

   8 min
   

   In a large skillet over medium heat, fry 8 pieces diced bacon until just barely crisp, about 8 minutes. Remove the bacon and drain on paper towels.

4. 3

   Cook onions and garlic

   5 min
   

   Return the skillet to the stove over medium-low heat and add the diced ½ an onion and 2 minced garlic cloves. Cook, stirring often, until golden brown, about 5 minutes.

5. 4

   Combine eggs, yolks, cheese, and cream

   2 min
   

   In a bowl, mix together 2 eggs, 2 egg yolks, ¾ a cup finely grated Parmesan, and ¾ a cup heavy cream until smooth.

6. 5

   Add egg mixture to onions and garlic

   2 min
   

   Pour the egg mixture into the skillet with the onions and garlic, constantly stirring. Season with salt and ground black pepper to taste.

7. 6

   Add peas and bacon

   2 min
   

   Add in ½ a cup thawed peas and the cooked bacon, constantly stirring until combined, and the peas are warmed through.

8. 7

   Add zucchini noodles

   2 min
   

   Add the zucchini noodles, gently stirring to coat. Be careful not to scramble the eggs and not to break the noodles.

9. 8

   Serve

   

   Serve immediately, sprinkled with basil and extra Parmesan.