Creamy sauce and crispy bacon, with ribbons of al dente courgetti — your low-carb answer to carbonara. Don’t be fooled by courgetti, this meal is every bit as filling as regular pasta, but wont lullaby you into a carb coma.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Cook the bacon in a frying pan, over a medium heat, for about 10 minutes until the fat has rendered out and the bacon is crispy. At the end of cooking, add the garlic and cook for 2 minutes until softened. Take off the heat and set aside
To make the sauce, heat the butter and cream cheese in a saucepan, over a medium heat, whisking, until fully combined and emulsified
Continue to whisk, add the cream and bring to a gentle boil. Allow to gently blip, reduce and thicken until it coats the back of a spoon
Add the egg yolk, continue to whisk and cook for 1–2 minutes
Take off the heat, add the cheese and stir till fully melted and incorporated. Season with salt and pepper
Using a spiralizer, peeler or knife, make the courgetti. Place prepared courgetti in a colander, pour over 1.5 litres of boiling water and allow to steam and drain for 2 minutes.
Add courgetti and alfredo sauce to the bacon, toss everything together, season to taste and serve
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