Zucchini Carbonara

Sometimes you come home from a couple weeks of travel and eat a pizza and sometimes you make Paleo recipes like this Zucchini Carbonara. I was very skeptical of this, but my love of all foods Italian and my need for my pants to fit are at a constant battle, so it seemed worth a shot.

Don’t fear the nutritional yeast as I did. When combined with coconut cream it creates a sauce that makes you realize you almost don’t miss cheese. Almost.

Zucchini Carbonara: Adapted from Paleo Running Mama

Zucchini Carbonara

  • 3 medium zucchini, spiralized- AKA “Zoodles”
  • 1 tsp. of salt
  • 4 slices of bacon, crumbled
  • 1 T. bacon fat
  • 3 cloves of garlic, minced
  • 2 large eggs
  • 2 T. nutritional yeast
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/3 c. coconut cream
  1. Spiralize zucchini and toss with 1 tsp. salt. Place is colander to drain for 30 minutes.
  2. Liberally pat with paper towels to remove as much water as possible. Alternatively, you can drain and squeeze with cheese cloth.
  3. Whisk together eggs, yeast, salt, & pepper in a small bowl.
  4. In a medium sauce pan, whisk coconut cream until melted. Then, whisk in egg mixture for about a minute until sauce begins to thicken. Remove from heat.
  5. In another sauce pan, heat bacon fat and saute garlic until fragrant, a minute or two.
  6. Add zoodles and toss to coat with fat. Cook another minute or two until zoodles are desired “doneness.”
  7. Place zoodles in a serving bowl and toss with sauce. Do not add all of the sauce at once as you may not need it.


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