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Guilt Free Zucchini Carbonara


I said it before and I'll say it again, I struggle between "treat yo self" and "get it together" but with Spring here and Summer right around the corner, it's time for this carb lover to put down those fluffy buttermilk pancakes and pick up the vegetables. I am almost in tears as a write this but it just needs to happen.

(Pours some wine into the sink for the fallen homies; (spaghetti, tagliatelle and gnocchi).

Rest assured, I will not be using the word "zoodle" (get it, zucchini noodle). For the life of me, I can not bring myself to use the word seriously. That's just too much. So here we go with my zucchini carbonara recipe.

Ingredients

3 zucchinis

1/2 cup Parmesan cheese

2 eggs

1/2 cup frozen peas

1 tbsp olive oil

1/2 cup chopped bacon but the more the merrier

2 garlic cloves, finely chopped

salt and pepper to taste

Directions

1. Start by washing your zucchinis and cutting the tip with the stem off.

2. Use your vegetable spiralizer (yes, this is a real thing) and spin all your zucchini into cute spiral curly-cues.

3. Sauté them for 5 minutes on medium heat with the olive oil and minced garlic. Don't overcook them, otherwise it all gets too mushy and the texture isn't firm enough to trick your mind into the fact that you're not really eating spaghetti. ​ 4. While the zucchini is cooking, combine the eggs, parmesan and some salt and pepper in a bowl. Quickly cook the peas in a pot of boiling water for about 5 minutes. And most importantly, fry the bacon in another pan, until it's nice and crispy. 5. Place the cooked peas inside the pan with your crispy bacon and add in your sautéed zucchini noodles.

6. Pour your egg and cheese mixture over the zucchini, bacon and peas. Add a splash of the boiling water form the peas. Toss until everything is deliciously coated.

7. Add some salt, pepper and some more parmesan cheese on top and enjoy!

After some kicking, screaming and some slight pouting, I have to say, I thoroughly enjoyed this recipe. All joking aside, it really is delicious. It's garlicy, creamy and decadent enough with the cheese and bacon, that you don't miss the real noodles so much.

I won't even lie and say that it's as good as spaghetti or tagliatelle, cause that will never be true. But for me, it's a good replacement when you're trying to cut back on those sneaky, hip-huggin' carbs and hopefully it will be for you too!

xo, Mia

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© 2015 Mia Seilern