Ingredients:
- 4 medium zucchinis
- 4 slices of bacon, chopped
- 4 garlic cloves, minced
- 4 large eggs
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
First, use a spiralizer to make thin zucchini noodles. Set aside.
Cook the bacon in a large skillet until crispy. Remove the bacon from the skillet and set aside.
In the same skillet, sauté the garlic until fragrant.
In a mixing bowl, whisk together the eggs, parmesan cheese, heavy cream, salt, and black pepper. Set aside.
Add the zucchini noodles and bacon to the skillet with the garlic. Toss everything together until the zucchini noodles are coated in the bacon grease.
Remove the skillet from heat and let it cool for a minute. Then, pour the egg mixture over the zucchini noodles and toss everything together until the eggs are cooked and the noodles are coated in the sauce.
Divide the zucchini noodle carbonara into bowls and serve hot.