Low carb and dairy-free paleo zoodle carbonara! Made with coconut milk instead of dairy and zucchini noodles instead of pasta. An easy Paleo weeknight dinner! 

Ok guys, full disclosure: I’ve never had carbonara. So I’m just assuming that this Paleo version is close enough to the real deal. On its own, this paleo version is really awesome, so I don’t think you can be mad either way. It’s creamy, flavorful, and full of crunchy bacon bits. What more do you need in life?

Can you imagine what life would be like without zucchini noodles? My pasta life was cut short when I was 13, so zucchini noodles have been an absolute gift for me. The only problem is that I’m often too lazy to pull out my big spiralizer, and I’m too cheap to buy the premade ones. Life is really hard.

Quick caveat: have you seen The Boys on Prime? I watched it in three days and it totally captivated me. I NEED SEASON 2. Same thing with 4 weddings and a funeral–I’m already ready for another season, even though this one isn’t over yet. The struggle is real.

But enough about me. Let’s cook.

Tips for making this Paleo Carbonara:

• Make sure you’re careful to stir this enough when you get to the sauce part of the instructions, or you’ll end up with scrambled eggs!
• If you can tolerate dairy this would be absolutely BOMB with some cheese. If not, just pour yourself some wine. You can still party.

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Paleo Carbonara with Zoodles

PREP TIME 10 minutes

COOK TIME 20 minutes

TOTAL TIME 30 minutes

SERVINGS 4

INGREDIENTS

• 3-4 large summer squash or zucchini spiralized
• 2 cloves garlic minced
• 1/4 cup chopped sweet onion
• 4 slices of bacon
• 1 cup full fat coconut milk
• 1 egg
• 2 tbsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup fresh parsley chopped

INSTRUCTIONS

1. Place a large skillet over medium heat with bacon strips. Cook for 3 to 4 minutes on each side, or until crisp. Set aside, and chopped into pieces when cool.
2. Whisk together milk, egg, nutritional yeast, salt, and pepper in a small bowl.
3. Wipe some of the grease from the skillet, and in coconut oil, and place over medium high heat. Add garlic and onion and sauté for three minutes, or until translucent.
4. Add in the squash noodles and saute for 2-3 minutes, or until softened.

5. Slowly pour the coconut milk/egg mixture into the pan. Stir vigorously for 1-2 minutes (so that the egg doesn't scramble) until a thick, creamy sauce forms over the zoodles.

6. Stir in bacon bits and fresh parsly.
7. Serve and enjoy!