Low-carb Spaghetti Carbonara

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   1.

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   In a nonstick pan, heat oil of choice.

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   Add in zucchini spirals.

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   Dont have a spiralizer?

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   Slice zucchini into thin spaghetti strips by hand.

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   Saute zucchini noodles until soft, but not too mushy.

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   Add salt if you wish.

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   2.

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   Remove zucchini from pan, leaving heat on.

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    Heat bacon pieces in pan and remove.

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    Toss zucchini with grated parmesan cheese and bacon pieces.

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    3.

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    In the same pan, cook eggs sunny side up or over-easy; sprinkle with black pepper.

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    The black pepper is what makes it carbonara.

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    4.

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    Place runny-yolk eggs atop zucchini, bacon, and parmesan mixture.

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    Pierce the yolk so it coats the zucchini noodles; mix yolk around with noodles as you eat it for creamy goodness.

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    1 serving, 482 calories, 8 NET carbs, 26g protein

* Per serving · 4 servings · Values may vary.

No additional tips available.