INGREDIENTS:
- 3 medium zucchini squash, spiralized
- ½ head cauliflower, steamed
- 4 slices thick-cut bacon (or 4 to 6 ounces guanciale or pancetta)
- ½ red or yellow onion, chopped
- 3 cloves garlic, minced
- 2 large eggs
- 3 tablespoons unsweetened almond milk
- ? teaspoon red pepper
- ½ teaspoon sea salt, or to taste
- cracked black pepper
INSTRUCTIONS:
- 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, flipping occasionally until crispy, about 5 minutes. Using a slotted spoon, place the bacon on a plate.
- Add the chopped onion to the skillet with the bacon drippings and saute until browned, about 8 to 10 minutes. Add the garlic and saute about 3 minutes.
- Add the sauteed onion and garlic to the blender, along with the eggs, almond milk, red pepper, salt, and pepper. Blend until completely smooth.
- Pour the cauliflower carbonara sauce into a saucepan along with the cooked bacon and zucchini noodles. Heat over medium, stirring constantly until noodles have softened, about 8 to 10 minutes. Avoid bringing sauce to a boil, as the eggs will scramble. Give the pasta a taste test and add more salt or red pepper to taste.
Source: The Roasted Root
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