COURGETTE CARBONARA ALMOST PLAEO PERFECT

Gluten Free

I was in one of those not so Paleo Perfect moods and I really wanted linguine carbonara but loving life the paleo way I did not want the inflamed consequences that always follows after I eat gluten so I made a deal with myself to have the rich gorgeous cream and Parmesan sauce but over courgette zoodles instead, one major craving satisfied and no consequences received!  I did miss the pasta but not as much as I thought!

Cooking time 10 minutes

Ingredients 

(serves 4)

4 courgettes zoodled

1 onion finely chopped

2 cloves garlic finely chopped

1 glug olive oil

1 tbsp butter

8 rashers sweetcure bacon diced

4 egg yolks

200ml double cream

1 pinch Himalayan sea salt 

1 pinch white pepper

80g grated Parmesan 

1 tbsp chopped parsley 

Heat your skillet medium hot add the olive oil and butter gently soften the onions and garlic don't let them colour, remove from the skillet and keep to one side, add the bacon to the skillet and cook until crispy, turn the heat down to low and add back the onions stir to combine, then toss in the courgette zoodles and mix through the onions and bacon until evenly coated.

In a large bowl whisk the egg yolks until light and fluffy, stir in the cream, parsley and season with the salt and pepper.  Take your skillet off the heat and working quickly pour the cream mixture over the zoodles, sprinkle on the Parmesan and toss through, serve immediately.  The heat from the skillet, zoodles, onions and bacon will cook the cream sauce, if you add extra heat to this delicate sauce you will end up with scrambled egg cream sauce.