Spaghetti Carbonara

  • 2 Medium Zucchinis (Spiralised)
  • 8 slices Bacon
  • 1 Small Onion chopped
  • 1 Clove Garlic minced
  • 4 Eggs (Beaten)
  • 0.5 Cups Peas (Optional)
  • ½ cup Grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 Tbsp Fresh parsley chopped
  • 2 Tbsp Grated Parmesan cheese (Garnish)
  1. Cut the zucchini into noodles.
  2. In a large frypan, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat and heat in frypan.

  3. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and peas (if using), and cook for an additional 1 minute.
  4. Add zoodles. Toss to coat and heat through.
  5. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again.
  6. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  7. Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at table.