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
  1. First make the zucchini noodles. Follow my process of creating and sweating them from my 3-cheese spiralized zucchini post.
  2. 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.
  3. 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.
  4. Slowly add in the heavy whipping cream and keep processing until smooth.
  5. Put the bacon pan back over medium low heat. Add in the butter.
  6. Once melted, add in the sweated zucchini noodles. Stir for 15 seconds to coat in butter/bacon fat mixture.
  7. Add the avocado sauce, and stir for another 30 seconds until well combined.
  8. Add in the the parmesan cheese and stir another 30 seconds.
  9. Add salt and pepper to taste. Serve immediately.