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Mushroom Zucchini Carbonara

Mushroom Zucchin Carbonara ~ Sumptuous Spoonfuls #healthy #lowcarb #bacon #zoodle #recipe

A creamy egg-based sauce with bacon, parmesan, mushrooms and zucchini noodles, a dish that’s both decadent and healthy all in one.

A few years ago, I would have snubbed my nose at the thought of this recipe. Times have changed.

Last year, in an effort to lose weight, I decided to try cutting carbs from my diet … and it worked! So, thus, bread and pasta are things I very rarely make or eat for myself anymore and my spiralizer is my new BFF. While sometimes I miss things like the simple pleasure of toast, I actually like the change, now that I’ve settled into it. Spiralizing veggies is fun … I like the challenge of finding new ways to enjoy zoodles and creating new healthy low-carb dishes. (But occasionally I do eat a bit of pie of have a piece of toast … life is about balance, after all!)

I always thought of spaghetti carbonara as such a decadent, rich meal … so I was pretty excited when it occurred to me to try making it healthier by lightening up the sauce and using spiralized zucchini in place of the noodles. While I didn’t get the sauce to be as smooth as I liked, it was still quite creamy and delicious with tiny bits of egg clinging to the zucchini noodles … and I decided, since this dish has both bacon and an egg in it, that this could definitely be eaten for breakfast or dinner. And so I had it for both. And my stomach and my tastebuds were both pleased.

Mushroom Zucchini Carbonara

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1 - 2 servings

Mushroom Zucchini Carbonara

Ingredients

  • 1/2 Tablespoon butter
  • 1/2 Tablespoon olive oil
  • 3 slices center cut bacon
  • 2 - 3 cloves garlic
  • 1 zucchini, spiralized
  • 4 oz. mushrooms, sliced
  • 6 Tablespoons dry white wine
  • 1 egg, whisked until fluffy
  • 2 Tablespoons Greek cream cheese (or Neufchatel), softened
  • 1 - 2 oz. finely shredded Parmesan cheese

Instructions

  1. In a medium saucepan over medium heat, add the butter and olive oil and heat until the butter is melted. Add the bacon and cook until crispy. Remove the bacon onto a paper towel to sop up any excess grease.
  2. Add the garlic to the fat in the pan and saute briefly, then add the spiralized zucchini and mushrooms. Cover and cook for a few minutes, then add the wine and cover again until the liquid is hot. Take a bit of the hot liquid from the pan and whisk it into the egg, repeat with more hot liquid, then very slowly pour the egg mixture back into the pan, while stirring.
  3. Add the cream cheese and parmesan and stir until melted. Top with the crumbled bacon and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/mushroom-zucchini-carbonara/

Mushroom Zucchin Carbonara ~ Sumptuous Spoonfuls #healthy #lowcarb #bacon #zoodle #recipe

This recipe was shared at Weekend Potluck and Home Matters.

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