Servings: 4 servings
Calories: 350kcal
Ingredients
- 2 medium zucchinis spiralized into noodles
- 6 slices bacon chopped
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, leaving some of the bacon fat in the skillet.
- In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with salt and pepper.
- In the skillet with the bacon fat, add the spiralized zucchini noodles and saute for 2-3 minutes until tender.
- Remove the skillet from the heat and quickly toss the zoodles with the egg and cheese mixture, stirring constantly to avoid scrambling the eggs.
- Stir in the cooked bacon and garnish with fresh parsley.
- Serve immediately.
Notes
Chef's Tip: Pull the skillet off the heat before tossing in the egg mixture, and keep tossing constantly - this is what gives you a silky sauce instead of scrambled eggs. Keto Swap: traditional pasta is replaced with spiralized zucchini noodles. Traditional pancetta is swapped for bacon here too, mainly for availability.
Nutrition
Calories: 350kcal | Protein: 15g | Fat: 30g | Fiber: 1g
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