I think the spiralizer needs to be in some sort of hall of fame.
When I tell a new weight loss client that spaghetti is “off the menu” for now, oh man…..there are some people that feel a physical pain when they hear those words!
And I get it, pasta was one of my favourite staple foods for a long time. But when it comes to achieving the healthy, lean, and toned look that many people are striving for, pasta is no-no.
Luckily, there are plenty of recipes out there that repurpose healthy veggies (like zuchinni) into spaghetti substitutes. They’re low in carbs and gluten free, so they don’t carry nearly as high a caloric load as regular spaghetti. You can just enjoy the meal guilt-free!
This Low Carb Avocado Carbonara is a great meal to use when you’re looking for a dinner that’s rich in taste but won’t sacrifice your progress!
Prep Time: 10 min
Cook: 10 min
Nutrition Per Serving
4g Carbs | 22g Fats | 16g Protein*
What You Need
- 2 medium zucchinis
- juice of half a lemon
- 5 oz. (140g) bacon, cut into strips (Vegetarian? Skip or swap this with a vegetarian protein source)
- 2 garlic cloves, sliced
- 2 medium avocados
- 2 oz.(60g) Parmesan cheese, grated
- ¾-1 cup (175-250ml) water, hot
Spiralize the zucchini and place them in a bowl. Drizzle it with lemon juice.
Heat a dry non-stick frying pan and fry the bacon strips for 8 min, on medium heat until golden brown and crispy. Add in the garlic and fry for another 1 min then set aside.
Next, cut the avocados in half and remove the seed. Scoop out the flesh with a spoon. Place the avocado in a blender, add half of the Parmesan cheese you’ve set aside, add water, and season with salt and pepper. Purée until smooth.
Mix the avocado puree and bacon through the zoodles (zucchini noodles), divide onto four plates and sprinkle with the rest of the Parmesan to serve.
Did you try this recipe? Let us know what you thought or changed in the comments section below!