As I had explained earlier in the year, carbs no longer like me and they are not my friend. I have also moved towards the Paleo lifestyle and have very much loved experimenting and trying all these new things. I plan on focusing on just that this year. Tasty yummy healthier foods without losing any of the favor. Still using the spiralizer from Paderno, I actually have been able to create new recipes and can not wait to share those with you. I am going to start with this low carb Carbonara on zuchinni noodles. My family has chosen this as their favorite so far and let’s face it; anything with bacon is a winner in this house.
You will need:
Keep in mind that this recipe is for four people. The ratio is about 3-4 zucchinis per person. So you will be getting your daily greens!
Cut off the tips of each end and load into your spiralizer. If you do not have a spiralizer, you can also use a simple vegetable peeler and make long strips instead. It is still just as yummy! It will make long thin ribbons.
I loaded my zucchini and started turning.
This huge bowl is what 8 zucchinis made. I know it looks like a lot but it will cook down.
Fill a large pot about 3/4 full of water with a dash of salt. Add your zucchini into the pot.
You are blanching these. The great thing is you can go as crunchy or as soft as you want. I cook for about 3 minutes after the water begins to boil then I take them out to drain.
You want to let these drain for at least 5 to 10minutes, tossing them about a bit and making sure you try and get any excess water off so it doesn’t thin our your sauce too much. Zucchinis are naturally full of water. You can even lay them out on a baking sheet lined with a towel just to get as much water out as possible.
While this is happening, you can make your carbonara sauce…
In a large sauce or fryer pan, heat your olive oil. Add in your bacon or pancetta and minced or diced onion and brown 3-4 minutes or until the onion becomes translucent.
When perfectly sauteed and your bacon or pancetta has become slightly crisped, add your garlic, salt and pepper, combining together on heat for about 1 minute.
Add in white wine and reduce on low heat.
While this is reducing in a separate bowl, whisk egg yolks and be sure to season with salt and pepper. Take a cup of the hot zucchini water and temper the egg yolks with the water into the bowl. Tempering means: add a very small amount of the hot liquid into raw eggs while constantly whisking the eggs. Continue slowly adding the hot liquid while whisking the eggs and after a few moments you can safely add the eggs into another hot liquid such as our sauce.
This is not a thick rich sauce but the eggs make it delicate and creamy. This packs so much flavor and sticks beautifully to the zucchini noodles.
Add half of the zucchini noodles into a large serving bowl, then add the bacon and wine mixture right over the”Faux noodles” and finally pour in the egg mixture right away and stir. I use a set of tongs to toss them, keeping the delicate noodles from breaking.
Garnish with fresh parsley and Parmesan cheese with any left over bacon crumbles you may have set aside(I always set some aside). You are ready to serve. At the end, I love to add a freshly poached egg with cracked pepper as well. It makes the sauce richer and I love eggs!! Go with your GUT! 😀
I hope that you enjoy the new recipes this year. While I may have had to do this for health reasons, I can honestly say I have enjoyed my new exploration into food and look forward to bringing you new and healthier recipes. Don’t worry, I may sneak a few in there for the faint of heart. I am excited to have new sponsors for this year as well some old favorites. So hang out with me! My year is looking brighter every day and I plan on bringing you along for the ride!!