Courgetti Carbonara

Preparation time: 
20
min -
Published on
August 13, 2019

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.

Nutrition

For
1 serving

Ingredients

4
servings

    Method

    1. 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
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    2. To make the sauce, heat the butter and cream cheese in a saucepan, over a medium heat, whisking, until fully combined and emulsified
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    3. 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
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    4. Add the egg yolk, continue to whisk and cook for 1–2 minutes
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    5. Take off the heat, add the cheese and stir till fully melted and incorporated. Season with salt and pepper
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    6. 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.
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    7. Add courgetti and alfredo sauce to the bacon, toss everything together, season to taste and serve
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