This Dairy Free and Egg Free Carbonara Zucchini Noodles recipe is Paleo, Low Carb and AIP. The sauce is made with a combination of lemon and coconut milk to get the sour and creamy taste. Seasonings have been kept to a minimum so the lemon, bacon and coconut milk flavors are not too overpowered. Parsley herb has been used in the sauce but you can also substitute that with basil or other herbs of choice. A small amount of turmeric powder has also been added to give the sauce some color. The sauce only uses a few ingredients and it is also quick and easy to make. This meal will cook easily in under 15 minutes.
The Zucchini noodles in this recipe have also been first cooked separately and drained. This only takes about 3 minutes to do and will ensure that your meal and sauce doesn’t become too watery, as when you cook the zucchini in the sauce. If you like your Zucchini noodles not very well done, you can skip cooking them first and just toss them in your sauce at the end of cooking. Just ensure you cook no further than about 2 minutes and take them off the heat before they start releasing water, as this sauce may not do well taste wise if watered down.
Egg Free Carbonara Zucchini Noodles Recipe
2 spiralized zucchini, 4 or more rashers fatty bacon, 2 sliced green onions, 100 ml coconut milk, a very small pinch ( front tip of a teaspoon) turmeric, 1 lemon cut into slices, 3 tablespoons cooking oil of choice, quarter teaspoon dried basil or about 4 fresh leaves
In a pan at medium heat add 1 tablespoon cooking oil then add the zucchini noodles. Cook for about 2 to 3 minutes turning the zucchini noodles so they cook evenly, until they start to release water.
Once they start to release water, take the pan off the heat and drain using a sieve or colander or you can press and hold the zucchini with a spatula to one side of the pan while draining.
Set the Zucchini aside and start the sauce
Egg Free Carbonara Sauce
Save some crispy bacon to top your zucchini noodles when you serve as well as some sliced green onions.
Slice the green onions and dice the bacon into small pieces. Cut the lemon into 5 0r 6 slices
In a pan add 2 tablespoons cooking oil and fry the lemon slices first for about a minute at medium heat
Move the lemon slices to the sides of the pan so they continue cooking and, add the bacon pieces and cook for about 3 to 4 minutes util they start to get crispy. Keep turning the lemons and the bacon so nothing gets burnt.
Take off some bacon for topping your meal then add spring onions, turmeric and parsley, mix and pour in the coconut milk, then mix in with the lemons.
Take off the lemon slices and bring to a simmer. Taste and add salt and other seasoning of choice.
Toss the zucchini in the sauce and cook for about 30 seconds to a minute to just get the sauce through the zoodles and serve.