A delicious and easy alternative to pasta carbonara, ideal for gut healing protocols and low carb living.
150g sliced mushrooms
4 slices of bacon
3 cloves of garlic
150ml thickened cream
75g parmesan cheese (plus extra to sprinkle before serving)
A small head of broccoli.
Black pepper to serve
1. Prep your ingredients, slice bacon into small pieces, transform your zucchinis into zoodles (I use a julienne peeler), Peel and grate or crush your garlic, cut the broccoli into small bitesize florets, separate the yolk from the egg white and finely grate 75g of parmesan cheese.
2.Steam the broccoli until bright green in colour but firm.
3. Add your bacon to a medium to hot frypan and cook until fairly crispy, then add the mushrooms and cook through. You can add some butter here to increase the richness of the dish.
4. Once cooked through add the garlic to the bacon and mushrooms and cook until aromatic (about one minute) then reduce to low heat.
5 Whip together the cream and egg yolk in a small bowl and add pepper and a pinch of salt. Add the parmesan to the bowl and mix through.
6 Slightly steam the zoodles until bright in colour, but still a firm texture, about a minute. Add the steamed broccoli to the bacon and mushroom mix and stir through keeping the pan warm. Then add the cream mixture to bacon mix and stir through.
7. Finally add the steamed zoodles and coat thoroughly with the sauce. Plate up and serve with grated parmesan and cracked black pepper.