Yep, more zucchini noodles. They’re so versatile. My son said he was bored with our regular menu rotation, so I decided to try a dish I’d never made, carbonara. We also had some leftover chicken that needed to be used up, so I put that in.
My son was grateful :).
*2 Tbsp refined coconut oil
*1/4 onion, finely chopped
*1/4 lb nitrate free bacon
*1 lb chicken, cooked and diced (leftovers are great 🙂 )
*3 cloves garlic, pressed or minced
*3 egg yolks, whisked with 1 Tbsp water
*sea salt (Celtic, Himalayan) to taste
*freshly grated Parmesan(optional)
Heat the coconut oil in a skillet over medium heat. Add onions and bacon. Cook until the onions are soft and bacon is done. Add the garlic and cooked chicken and cook for a couple of minutes. Turn off the heat. Let cool a bit while you start the noodles. When slightly cooled, pour the egg yolk mixture into the skillet and mix quickly to prevent the egg yolks from “scrambling”. Pour over hot noodles and mix. Top with Parmesan if using.
Cut 3 medium zucchini into “noodles” with a vegetable peeler or spiral slicer. Add 2 teaspoons salt, and place in a colander to drain for 30 minutes. Bring a pot of salted water to boil. Add zucchini; cook for 2-3 minutes. Drain.
I just finished eating mine :). Tell me how it goes!
This post was shared on Healing with Food Friday.