The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.
If you love a classic carbonara but want to eat a little cleaner, I am thrilled to be the one to tell you that you can have your pasta and eat it too!
Now, let’s be clear, this recipe does not call for standard noodles, but in my opinion, it features the next best thing – spiralized zucchini. You can spiralize the zucchini yourself, but Heinen’s offers pre-spiralized zucchini noodles in the Produce Department. They’re very fresh and make this dish even easier to throw together when you’re in a pinch. Packed full of long-lasting nutrition and deliciously tender when cooked, zucchini noodles far outshine the immediate gratification of traditional empty calorie pasta!
Made in a very similar style to the carbonara you know and love with only a few simple Whole30 and Paleo friendly ingredient swaps, this health-forward spin on an Italian favorite is rich, luxurious and topped with bacon, because who can resist bacon?
- Prep time:
- Total time:
- Zucchini, spiralized (or Heinen’s pre-spiralized zucchini noodles)
- 1 Tbsp. Heinen's avocado oil
- 1 garlic clove, minced
- 1/2 cup coconut cream (or the thick portion of full fat coconut milk)
- 1-2 tsp. tapioca starch or flour
- 1-2 tsp. water
- 2 eggs
- 1/4 cup nutritional yeast
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup cooked peas (optional)
- Sugar-free bacon (optional)
- Fresh parsley, chopped
- If not using Heinen’s pre-spiralized zucchini noodles, use a veggie spiralizer to make the “zoodles.”
- Lay the noodles on a towel, or place them in a colander with a towel. Sprinkle a pinch of salt over all of the noodles. Allow to sit for 30 minutes to let the noodles “sweat”/ remove excess moisture.
- Cook the bacon in the oven according to the package instructions and mince the garlic.
- Add the avocado oil to a pan on the stove over medium-low heat. Once warm, add the garlic and sauté until fragrant.
- Add the coconut cream and allow it to melt with the garlic.
- In a small bowl, whisk together the tapioca starch and water to form a paste. This will be used to thicken the sauce.
- In a larger bowl, crack the eggs and whisk until smooth with the nutritional yeast, salt and pepper.
- Reduce the heat on the stove to low and, once cooled slightly, add the egg mixture, stirring slowly but constantly. Be very careful to avoid scrambling the eggs.
- After a minute or so, or when the sauce starts to thicken, slowly add the tapioca starch mixture and stir immediately. Work quickly to avoid clumps. Remove the sauce from the heat.
- Gently wring out any excess water from the zucchini noodles with the towel. They need to be as dry as possible.
- Add the noodles to the pan, along with the peas, and place it over low heat to warm/cook slightly. I like my zucchini noodles a little firmer, so I don’t let them cook very long.
- Combine the noodles and peas with the sauce. The sauce will be runny, but if you want it thicker, add more tapioca starch and stir quickly.
- Add the zucchini carbonara to a bowl and top with crushed bacon pieces and parsley.