Grain-Free Carbonara

 All the deliciousness of an Italian pasta dish with none of the blood glucose spikes from processed grains. Yum! Enjoy an extra hearty dish made better by the lightness of the zucchini noodles (AKA: Zoodles) in place of a grain-based pasta. Did you know that grains, especially processed grains, can disturb your metabolic response in those who are sensitive? This may matter more than you realize if you’ve been noticing decreased energy levels and increased brain-fog symptoms.

Have you been watching your blood glucose numbers or A1C test results creep up into dangerous levels? The A1C test measures your average blood glucose control for the past 2 to 3 months. It is determined by measuring the percentage of glycated hemoglobin, or HbA1c, in the blood. The A1C is the most frequently used diagnostic tool in clinical practices today. Or perhaps you’ve even been told that you have metabolic syndrome as 1 in 3 US adults is estimated to have currently or are you pre-diabetic or worse, a full-blown diabetic, like I used to be? Give this dish a try so you too can feel inspired to eat your way to amazing health!

Wait a minute… when you scroll down to find bacon, egg yolks, and dairy in this tasty nourishing recipe, you may be wondering how any health care practitioner, much less a nutritionist, considers this to be a healthy recipe. (?!?!) I’m guessing that like many of my patients, your doctor may have told you to avoid these very foods, or at least to choose the ‘healthier’ route of turkey bacon, egg whites only (skip the yolks), and to only choose reduced fat dairy options. I strongly disagree that these lower fat (and lower nutrient) dietary choices will give you the results you want in your health, your lab panel results, OR your lifestyle and energy levels. Call 541-326-8952 to schedule a complimentary consult or initial session to sit down and learn more about what real healthy food is and how to integrate it into your life in sustainable ways. You may be surprised to discover that the very foods your great grandparents ate are still the best healing foods for you and your family.
Instead of stressing your metabolism (as I used to do daily!) with a bowl of gluten-laden processed pasta; go ahead and nourish your metabolism instead with this nutrient dense veggie based ‘pasta’ dish! Enjoy!

Recipe modified by Summer Waters, LAc, NTP, CGP, inspired by Sara Lemon and adapted from: Keto Carbonara: https://www.yummly.com/recipe/Keto-Carbonara-2728863?prm-v1#directions
 Keyword    keto, pasta, eggs
 Prep Time    5-8 minutes
 Cook Time    15 minutes
 Servings    2 servings

INGREDIENTS:
•    10 strips (or one package) organic bacon, cooked and chopped into ¼ inch pieces. Traditionally, thick sliced bacon is preferred, though any great quality bacon is great.
•    4-6 shallots, diced
•    1 onion, diced
•    Optional: ½ - 1 cup peas
•    4 egg yolks
•    1 Cup finely grated parmesan cheese
•    1/2 Tbsp black pepper
•    2 medium zucchinis or 20 oz of zucchini noodles (commonly found in grocery stores), also called zoodles.
•    1/4 cup finely grated parmesan cheese for garnish    

INSTRUCTIONS:
1.    Remove the peas from the freezer if you’re using frozen peas and warm in boiling water to heat through.

For the Bacon:
1.    Fry the bacon on a medium high frying pan. Alternatively, you may prefer to bake it on a cookie sheet in the oven since this cooks it evenly and doesn’t need as watchful eyes for tending – flipping, minimizing on cleaning up splatters – as pan frying on the stove top requires. My preference is baking and setting a timer so I don't forget it's in there! ;-) 
2.    When the bacon is crispy in about 3-4 minutes (pan fried) or ~10 minutes (oven baked), set the bacon aside. Pour fat into a clean jar to use for sautéing any number of delicious and nutritious recipes.

For the Shallots and Onions:
1.    Cook the shallots and onions in some of the bacon fat (adding more fat, as needed), until they are cooked through – caramelizing optional. Some people prefer the rich flavor of caramelizing the onions while others have an easier time digesting onions that have simply been sautéed. I find it delicious either way!

For the Zoodles (Zucchini Noodles):
1.    If you are using a spiralizer (which I recommend), "spiralize" all the zucchinis on the size you prefer. I like a fettuccini style zoodle while some slice the zucchini in half as they prefer a smaller size. Set aside.

2.    Fill a pot with water and salt heavily. Bring to a boil, add the zoodles and boil for about 1 minute. Take the zoodles out of the water (save the water) and add the zoodles to the pan with the bacon, onions and shallots.
Note: The easiest way to save the zoodle water is to line a pot with your strainer and pour your zoodles into the strainer. The pot below will capture your zoodle cooking water so you can use it to perfectly finish the recipe.
3.    With the pan on medium heat, mix together the zoodles and the bacon, onions, shallots, and peas if you’re using them (about 3 minutes). While it heats up, move on to the next step.

Making the Egg Sauce:
1.    Combine 1 cup of parmesan cheese with 4 egg yolks. Whisk in the black pepper. Using about ¼ cup of the reserved zoodle water, add it to the egg mixture mixing quickly so the hot water doesn't cook the egg. Whisk until the cheese starts to melt, and the sauce is combined thoroughly.

Combining:

1.    Add the sauce to the pan with the bacon and zoodles and stir vigorously until the sauce is combined and there is no liquid left but instead, a creamy sauce. If the pan is too dry, add some more zoodle water until the creamy sauce is achieved.

2.    Divide the zoodles on two separate dishes and garnish with additional parmesan cheese.


Enjoy!