Zucchini Pasta alla Carbonara

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Carbonara sauce is creamy and delicious, but not so friendly on your hips. I decided to change that. You can have the taste and the healthy aspect all in one. I chose not to incorporate the egg yolk into the dish because I believe you can still get the same flavor here. The below recipe is for 1 serving, so if you are serving two people, you will want to double it.

You will need:

  • 2 zucchinis
  • 1/2 cup cooked peas
  • 4 tbsp chopped bacon
  • 1/2 cup parmesan cheese
  • 1/3 cup unsweetened almond milk (or rice milk )
  • 1 pat butter

Prepare the zucchini pasta as I mentioned in my Tomato Basil Zucchini Pasta recipe. However, do not add tomato sauce. Take the zucchini and drizzle a little bit of olive oil on it before placing it in the oven.

Take the almond milk, butter and part of the parmesan cheese and place into a small pot on medium heat. It will start to thicken. Save the remaining parmesan cheese for after. If the sauce turns out to be on the thicker side, you can add more almond milk and it it is too water-like you can add more cheese. You cannot mess this up. Keep stirring the sauce so it does not burn. Remove from heat when it is thick enough.

Remove the pasta from the oven and toss in cooked green peas and sprinkle bacon pieces on top. Pour the cheesy sauce over the top of the pasta and sprinkle parmesan cheese on it as  a finishing touch. I promise you will not be disappointed!

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