This Paleo Zucchini Carbonara is a deliciously creamy, dairy-free twist on a classic Italian dish. Made with zucchini noodles, crispy bacon, and a rich coconut cream sauce, it’s both satisfying and healthy. Nutritional yeast gives it a “cheesy” flavor without any dairy, making it perfect for anyone following a paleo or Whole30 diet. Ready in under 30 minutes, this recipe is ideal for a quick yet indulgent meal that’s full of flavor and wholesome ingredients.
Ingredients:
- 3–4 medium zucchini, spiralized*
- 1 tsp salt (for “sweating” the zucchini)
- 6 slices nitrate-free bacon (sugar-free for Whole30), cut into small pieces
- 3 cloves garlic, minced
- 2 large eggs (preferably pasture-raised)
- 2–3 tbsp nutritional yeast (for “cheesy” flavor)
- 1/2 tsp arrowroot starch
- 1/4 tsp fine-grain sea salt (up to 1/2 tsp to taste)
- 1/4 teaspoon of freshly ground black pepper, or adjust according to your preference
- 1/2 cup of rich coconut cream or full-fat coconut milk for a creamy texture
- Chopped parsley, for garnish
- Crushed red pepper flakes, optional
Instructions:
- Prepare the Zucchini Noodles: Place spiralized zucchini noodles in a colander and sprinkle with 1 tsp of salt Afterward, gently squeeze the noodles with paper towels to remove any remaining liquid. Set aside.
- Cook the Bacon: In a large skillet, cook the bacon pieces over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pan.
- Sauté the Garlic: In the same skillet with the bacon fat, add the minced garlic and cook for about 1 minute, until fragrant. Remove from heat and set aside.
- Prepare the Carbonara Sauce: In a small bowl, whisk together the eggs, nutritional yeast, arrowroot starch, sea salt, black pepper, and coconut cream until smooth.
- Combine the Sauce and Zucchini: Add the zucchini noodles to the skillet with the garlic and bacon fat. Cook for about 2 minutes over low heat, just until the noodles are warmed. Remove the skillet from the heat, then pour in the egg mixture, stirring constantly. The residual heat will cook the eggs and create a creamy sauce without scrambling.
- Incorporate the Bacon and Plate Up: Return the crispy bacon to the skillet, mixing thoroughly to combine all the ingredients. Adjust the seasoning with more salt and freshly cracked black pepper as needed. For a finishing touch, sprinkle with chopped parsley and a dash of crushed red pepper flakes for added spice.
Conclusion:
This Paleo Zucchini Carbonara is a healthy and flavorful alternative to traditional pasta carbonara. With creamy coconut, savory bacon, and a hint of “cheesy” flavor from nutritional yeast, it’s a satisfying dish that’s as nourishing as it is delicious. Enjoy this dish warm, topped with fresh parsley, for a comforting meal that fits perfectly into a paleo or Whole30 lifestyle!
Creamy Paleo Zucchini Carbonara with Bacon and Garlic
A creamy, dairy-free zucchini carbonara with bacon,garlic, and a coconut cream sauce for a healthy, paleo-friendly take on theItalian classic.
Ingredients
- 3 –4 medium zucchini spiralized*
- 1 tsp salt for “sweating” the zucchini
- 6 slices nitrate-free bacon sugar-free for Whole30, cut into small pieces
- 3 cloves garlic minced
- 2 large eggs preferably pasture-raised
- 2 –3 tbsp nutritional yeast for “cheesy” flavor
- 1/2 tsp arrowroot starch
- 1/4 tsp fine-grain sea salt up to 1/2 tsp to taste
- 1/4 teaspoon of freshly ground black pepper or adjust according to your preference
- 1/2 cup of rich coconut cream or full-fat coconut milk for a creamy texture
- Chopped parsley for garnish
- Crushed red pepper flakes optional
Instructions
- Prepare the Zucchini Noodles: Place spiralized zucchini noodles in a colander and sprinkle with 1 tsp of salt Afterward, gently squeeze the noodles with paper towels to remove any remaining liquid. Set aside.
- Cook the Bacon: In a large skillet, cook the bacon pieces over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pan.
- Sauté the Garlic: In the same skillet with the bacon fat, add the minced garlic and cook for about 1 minute, until fragrant. Remove from heat and set aside.
- Prepare the Carbonara Sauce: In a small bowl, whisk together the eggs, nutritional yeast, arrowroot starch, sea salt, black pepper, and coconut cream until smooth.
- Combine the Sauce and Zucchini: Add the zucchini noodles to the skillet with the garlic and bacon fat. Cook for about 2 minutes over low heat, just until the noodles are warmed. Remove the skillet from the heat, then pour in the egg mixture, stirring constantly. The residual heat will cook the eggs and create a creamy sauce without scrambling.
- Incorporate the Bacon and Plate Up: Return the crispy bacon to the skillet, mixing thoroughly to combine all the ingredients. Adjust the seasoning with more salt and freshly cracked black pepper as needed. For a finishing touch, sprinkle with chopped parsley and a dash of crushed red pepper flakes for added spice.