This Italian favourite is cheesy, in a good way, so good in fact that you might find yourself eating like a gluten-free glutton.
Details
Servings
2 servings
Prep time
45 minutes
Calories
727
Sodium
1920 mg
Dietary fiber
7.5 g
Total fat
49.3 g
Total carbs
28.6 g
Protein
45.3 g
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Ingredients
2 large zucchinis
2 large carrots
2 eggs
3 garlic cloves, minced
½ cup Swiss cheese, shredded
¼ cup coconut milk
5 oz. bacon
4 sliced green onions
½ yellow onion, diced
Salt to taste
Pepper to taste
Directions
- Use the Vegetti to make pasta strands from the zucchini and carrots.
- Fry the bacon until crisp in a large frying pan. Drain on paper towels and set aside to cool.
- Drain the bacon fat (reserve for another use) and sauté the garlic and onions for 2-4 minutes, until the onions are translucent.
- Crumble the cooked bacon into the pan with the onions and garlic.
- Combine the eggs, cheese, coconut milk, pepper, and salt and whisk until smooth.
- Heat the “pasta” in a pot of boiling water. Drain the water and then pour in the egg mixture. Stir to combine, making sure the hot “pasta” cooks the egg.
- Stir in the onion/bacon mixture.
- Serve garnished with green onions.
