Zoodle Carbonara

I used to be a carb-aholic. True story. My favourite foods were pasta, bread, pizza, cake, you name it, if it had flour in it I liked it. This diet seemed to work well for me (or so I thought) until I entered my twenties. That’s is sort of when things started to change, and they changed on every level you can imagine.

My ass and my thighs getting a little bit bigger was the least of the side effects, although at the humble age of 21 it seemed like the most important matter. What I came to realize later and was far more concerning, was how extremely tired I felt all the time. And when I say tired, I mean tiiiiiired. If you’ve been (or still are) a carb addict, you are more than familiar with the extreme fatigue that follows a carb-crash.

And that folks, is one of many reasons why I gladly eat zoodles instead of pasta without even blinking. Sure, real pasta and bread can be really tasty, I hear you. But you know what tastes even better than that? Being healthy, felling good, not feeling bloated, having ENERGY throughout the day and not feeling like a bag of garbage. THAT, is priceless, and well worth eating zoodles for. Plus, zoodles are only the vehicle for all the yummy ingredients you put on there anyway. If you have tasty toppings, all of sudden the noodles aren’t as important, end of the story.

Here’s what you need to make this dish:

(1 SERVING)

INGREDIENTS:

  • 1 medium to large zucchini, spiralized
  • 3 slices of local pastured bacon
  • 1 local pastured egg
  • 1 small leek, sliced thinly
  • 1/2 a small yellow onion, minced
  • 1/2 a yellow pepper, seeded and diced
  • 1/4 cup of finely diced fennel bulb
  • about 1 cup of loosely packed kale, julienned
  • 1 clove of garlic, minced
  • zest and juice of 1 lemon
  • fresh italian parsley, for garnish
  • good quality evoo (extra virgin olive oil)

INSTRUCTIONS:

  1. Start by prepping all of your veggies, zesting and juicing your lemon and chopping your fresh parsley.
  2. In a large pan, cook your bacon until desired doneness. Remove from pan and allow to cool down.
  3. In the same pan you cooked your bacon (with the bacon fat still in there), place your onions, leeks, fennel, pepper and garlic, and sautee for about 7-8 minutes on medium heat.
  4. In the meantime in a separate pan, pan fry an egg on medium-low heat for about 6-7 minutes or until the white is cooked but the yolk still runny. I like starting my fried egg at higher temp so the edges are crispy, and then lower it down.
  5. Once bacon has cooled down a bit, chop finely (bacon bits size)
  6. When your onion/leek/fennel/pepper/garlic is ready, add kale and bacon bits to the pan and continue cooking for 2 more minutes.
  7. You can now add your zoodles with the lemon juice and lemon zest, and sautee for an additional 2 minutes. Do not leave it in there with the zoodles, as they will get soggy really quickly.
  8. Serve immediately and place egg right in the center, garnish with fresh parsley and stuff your face.
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