Low-carb Spaghetti Carbonara

• 1 Tablespoon Cooking Oil
• 7 ounces, weight Zucchini, Spiralized Or Cut Into Noodle Strips (approximately 2 Small Zucchini)
• 1 pinch Salt (optional)
• 4 slices Fully Cooked Bacon
• 1 ounce, weight Grated Parmesan Cheese
• 2 whole Eggs
• 1/2 teaspoons Black Pepper

1. 1.
2. In a nonstick pan, heat oil of choice.
3. Add in zucchini spirals.
4. Dont have a spiralizer?
5. Slice zucchini into thin spaghetti strips by hand.
6. Saute zucchini noodles until soft, but not too mushy.
7. Add salt if you wish.
8. 2.
9. Remove zucchini from pan, leaving heat on.
10. Heat bacon pieces in pan and remove.
11. Toss zucchini with grated parmesan cheese and bacon pieces.
12. 3.
13. In the same pan, cook eggs sunny side up or over-easy; sprinkle with black pepper.
14. The black pepper is what makes it carbonara.
15. 4.
16. Place runny-yolk eggs atop zucchini, bacon, and parmesan mixture.
17. Pierce the yolk so it coats the zucchini noodles; mix yolk around with noodles as you eat it for creamy goodness.
18. 1 serving, 482 calories, 8 NET carbs, 26g protein

cooking oil, weight zucchini, salt, bacon, parmesan cheese, eggs, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/low-carb-spaghetti-carbonara/ (may not work)