Tuesday, April 29, 2014

Paleo Zucchini Carbonara

If your family isn't sold on "zoodles," definitely try them out on this one. The creamy egg-and-bacon sauce is comfort food in a bowl, and comes together super easily. I do include some fresh grated Parmesan in my version, but it still tastes delicious without.

Since the sauce itself is very wet, it's especially important to sweat your zucchini before cooking.

Paleo Zucchini Carbonara

3 large zucchini, julienned
4 slices nitrite-free bacon, chopped
4 cloves minced garlic
2 egg yolks
1/4 tsp. red pepper flakes
balck pepper, to taste
1/3 cup white wine or chicken broth
freshly grated Parmesan or Romano cheese

After julienning zucchini, place in a colander set over the sink. Sprinkle with a little salt and allow to sit for at least 20 minutes.

Meanwhile, cook the bacon in a large skillet until crisp. Lower the heat and add the minced garlic and red pepper flakes, stirring to thoroughly coat garlic in bacon fat. Add wine or broth and allow to cook for a couple of minutes until the liquid reduces by about half.

Add zucchini to skillet and stir. Cook for 3-5 minutes until zucchini has softened but is not limp.

While zucchini cooks, whisk egg yolks in a small bowl with a large splash of hot water. Remove skillet from heat and pour in eggs. Stir to coat zucchini with egg.

Grate in some cheese and toss some more to combine. Serve immediately.


  1. i am totally making this!! i'm following the 21 day sugar detox and have been looking for some good dishes. i'll just leave out the dairy but i'm sure it will still be awesome!

    1. I hope you like it Joanna! It would be just as delicious without the dairy, especially if you use a generous amount of pepper and garlic!

    2. this is phenomenal, susan!! i'm having it with some rosemary grilled chicken and i'm in heaven. i added nutritional yeast in for the cheese and it's so creamy and amazing. i'm making it again tomorrow!!

    3. Love the idea to add the nutritional yeast! Thanks for sharing Joanna :)