Dairy Free Zucchini Carbonara Paleo Recipes

DAIRY-FREE ZUCCHINI CARBONARA (PALEO)

Dairy-Free Zucchini Carbonara (Paleo) image

Low-carb, keto zucchini carbonara made dairy-free using cauliflower!

Provided by Julia

Time 1h

Number Of Ingredients 10

Ingredients

3 to 4 large zucchini squash, spiralized
½ large head cauliflower, steamed
4 slices thick-cut bacon, or 4 to 6 ounces guanciale or pancetta
½ large red or yellow onion, chopped
3 cloves garlic, minced
3 egg yolks
1/4 cup unsweetened almond milk, or coconut milk, + more if needed
1/8 teaspoon red pepper, optional
½ teaspoon sea salt, or to taste
cracked black pepper

Steps:

Chop the tip and tail off the zucchini squash and use a spiralizer to make noodles. Set aside until ready to use.
Steam the cauliflower for 6 to 8 minutes, or until tender. Place the cauliflower in a blender.
Chop the bacon and cook over medium heat, stirring occasionally until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside until ready to serve.
Add the chopped onion to the skillet with the bacon drippings and saute until browned, about 5 to 8 minutes. Add the garlic and saute about 3 minutes.
Add the sauteed onion and garlic to the blender with the cauliflower, along with the egg yolks, almond milk, red pepper, salt, and pepper. Blend until completely smooth.
Heat the zucchini noodles in the skillet you used to cook the bacon (add a small amount of oil if necessary) over medium heat. Cook, stirring occasionally for 2 to 3 minutes. Add the cauliflower carbonara sauce to the skillet with the zucchini pasta and cook an additional 5 to 10 minutes, stirring frequently, or until noodles reach desired done-ness.
Note: If the sauce is thicker than desired, add a tablespoon or two of additional unsweetened almond milk.
Serve zucchini carbonara with the cooked bacon.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

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