An avocado and keto spin on a traditional pasta carbonara.
On the ketogenic diet, it is a good idea to buy yourself a good Spiralizer such as this one. It is so easy to make noodle substitutes with this!
- 3 Zucchinis
- 4 pieces of bacon
- 1 Avocado
- 1 egg yolk
- 1 TBSP lemon juice
- 1 Garlic clove
- 1/2 cup heavy whipping cream
- 1 TBSP grass fed butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- First make the zucchini noodles. Follow my process of creating and sweating them from my 3-cheese spiralized zucchini post.
- Chop the bacon into bite sized pieces and cook in a skillet until cooked to your liking. Take bacon out and set aside, leaving in the bacon grease.
- Take the insides of the avocado (not the seed, of course) and put it into a food processor. Add egg yolk, lemon juice, and garlic clove. Process until smooth.
- Slowly add in the heavy whipping cream and keep processing until smooth.
- Put the bacon pan back over medium low heat. Add in the butter.
- Once melted, add in the sweated zucchini noodles. Stir for 15 seconds to coat in butter/bacon fat mixture.
- Add the avocado sauce, and stir for another 30 seconds until well combined.
- Add in the the parmesan cheese and stir another 30 seconds.
- Add salt and pepper to taste. Serve immediately.
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