Italian · Dinner
Bacon and Egg Noodles (Keto)
Crisp pork bacon is rendered in a skillet, then tossed with an egg yolk and Parmesan emulsion over spiralized zucchini noodles, garlic, and pan drippings to form a silky, peppery sauce finished with extra Parmesan.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
551Calories
37.2gProtein
41.5gFat
7.4gCarbs
3.2gSugar
1.6gFiber
1411mgSodium
507mgChol
15.1gSat Fat
651mgPotassium
348mgCalcium
2.7mgIron
1.8mcgVitamin B12
12mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Cut bacon into small strips, spiralize zucchini into ribbons, reserve both egg yolks in a bowl, grate Parmesan into a small bowl, and mince garlic.
2
Fry
Cook bacon strips in a cold skillet over medium heat for 6–7 minutes, stirring occasionally, until fat renders and edges turn deep golden and crisp.
3
Saute
Add olive oil and garlic to bacon fat, cook 30 seconds until fragrant, then add zucchini and black pepper, toss 2 minutes over medium heat until glossy and tender.
4
Toss
Remove skillet from heat, pour in egg yolks, toss continuously for 1 minute until yolks thicken into silky coating without scrambling into curds.
5
Plate
Twirl noodles onto plate, finish with extra grated Parmesan, and serve immediately while sauce is warm and glossy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz120g, about 5 slices bacon
- 44 large eggs, yolks only
- 2 oz56g Parmesan
- 2 clove2 clove garlic
- 16 oz227g, about 1.2 medium zucchini
- 1 tsp1 tsp black pepper, freshly cracked
- 2 tsp2 tsp olive oil
- salt, to taste
