Low Carb Living Made Tasty

Zucchini Carbonara

Serves 2

Per serve:



  1. Dice bacon and cook with the onion in a large frypan.
  2. While the bacon and onion is cooking, prepare the zucchini by peeling it with a vegetable peeler to get long fat "fettuccini" strips.
  3. Put the zucchini peelings into the pan with the bacon and onions, cook over medium heat until cooked al-dente.
  4. Add the butter and toss it with the zucchini until it melts.
  5. Take the pan off the stove.
  6. Pour the beaten egg over the peelings and toss till coated.
  7. Add the parmesan cheese. Toss well.
  8. Grind some pepper over the top and serve hot.

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