Low carb zucchini noodles carbonara

Ingredients for 2 servings:

• 4 medium-sized zucchini, approx. 800 g
• 2 cloves garlic
• 100 g Parmesan, grated
• 4 eggs
• 150 g breakfast bacon
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the zucchini and cut it into thin spaghetti using a spiralizer. Season the zucchini noodles with salt and set aside. Finely chop the garlic cloves. Finely dice the bacon. Whisk the eggs with half of the Parmesan cheese. Heat the olive oil in a large pan and sauté the bacon and garlic until translucent. Add the zucchini noodles and cook until cooked through. This takes about five minutes. Remove the pan from the heat, add the egg mixture, and fold in. Make sure the egg doesn’t curdle, but forms a creamy sauce. Season with salt and pepper and serve. If desired, sprinkle with Parmesan cheese. 584 kcal per serving.