Fresh zucchini noodles are a GREAT alternative to pasta. You can buy a vegetable spiral tool online or at homeware stores which means making the noodles is super easy and they will look like noodles too :-)Kids love them, adults love them and you can make many "pasta" dishes with this.
The carbonara sauce is dairy free and in this instance we have used coconut cream to reach an authentic creamy consistency and taste.
2 tablespoons grapeseed oil or coconut oil
6 rashers lean, rindless, bacon, preferably nitrate free (optional)
2 brown onions, diced finely
5 cloves garlic, crushed
3 zucchinis, spiralled - you can get a vegetable spiral here
Flat leaf parsley
Chicken Breast - can be used in place of bacon or you can have without any meat.
CARBONARA SAUCE INGREDIENTS
1 tablespoon arrowroot
180 - 200 ml vegetable stock
1/2 cup organic coconut cream
Salt and Pepper to taste
TO MAKE CARBONARA SAUCE
Whisk eggs and arrowroot in a bowl and set aside. Bring vegetable stock and coconut cream to the boil in a saucepan. Add about 60ml of the coconut and stock to egg mixture and whisk together, then whisk in the remaining stock/coconut cream mixture. Return mixture to pan and cook over low heat, stirring continuously with a wooden spoon or whisk, until sauce thickens. Season with salt and pepper to taste and keep warm whilst making the zucchini noodles, stirring occasionally to keep the sauce nice and smooth.
TO MAKE ZUCCHINI NOODLES
Heat oil in shallow fry pan over medium-high heat. Add bacon and fry, stirring occasionally for around 3 minutes. Once the bacon begins to get some colour, reduce heat to medium and add onion and garlic and cook for 10 minutes.
Add zucchinis and let coat in the onion mixture for around 2 minutes to allow the zucchini noodles to become nice and tender. Remove from heat. Combine egg sauce with zucchini noodle mixture and season to taste.
Place in bowl with some parsley on top.