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Recipes

Courgette Carbonara

Ingredients

  • 2-3 Courgettes
  • 4 Pieces of Turkey Bacon (or regular)
  • 2 Cloves of Garlic, Peeled & Minced
  • 1/2 Cup of Almond Milk (125ml)
  • 1 Tablespoon of Arrowroot Flour
  • 1 Egg
  • Salt & Pepper
  • Parmesan to Serve

Everyone loves carbonara. It’s the perfect last minute dinner when there’s nothing left in the fridge and you want something comforting- exactly my position when I came up with this! Just like regular carbonara, there’s just a few minutes from fridge to plate but this way there’s no guilt!

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Start by cooking the bacon and garlic on low/medium heat, taking care not to burn the garlic.

Whisk the egg and set it aside. Add the almond milk to a saucepan on medium heat. Add the arrowroot powder in slowly while whisking constantly. Keep whisking for almost a minute until it gets nice and thick and remove from heat.

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Slowly add the almond milk mixture into the whisked egg while stirring, you don’t want the egg to curdle. Season with salt and pepper.

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Take the bacon and garlic out of the pan and add the spiralized courgette. Slice the bacon into little slices. Cook the courgette for about 2 minutes, swirling and tossing it regularly.

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Add the courgette to a bowl and pour the egg sauce in straight away. Toss it around to coat the ‘pasta’ and cook the egg. Add in the bacon. Season with salt and pepper and a little parmesan and serve!

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4 Comments to Courgette Carbonara

  1. […] try my Paleo Carbonara or Vine Roasted Tomato & Pine Nut Courgette […]

  2. Ronda Waters says:

    Reblogged this on t h e . r e f u r b i s h e d . l i f e and commented:
    Happy Saturday! This recipe for a paleo carbonara is just what the doctor ordered for the perfect summertime meal. Sit on the deck, watch the fireflies and enjoy this delicious dinner! xo Ronda

  3. Nikki O says:

    Any suggestions for a replacement for the Arrowroot flour that is still paleo? Can’t seem to find it in my health food shop!