Zucchini Carbonara with Coconut Milk – CYOB
Create Your Own Bite #10
Zucchini Carbonara with Coconut Milk and MorningStar Bacon
Adapted from a Primal Blueprint cookbook, “Quick & Easy Meals,” by Mark Sisson
1 Large Zucchini
1 MorningStar Bacon Strip, Chopped
1 Egg Yolk
2 Tablespoons Coconut Milk
1/2 Teaspoon Olive Oil
Salt and Pepper to Taste
1 Teaspoon Fresh Parsley, Chopped
This recipe makes 1 serving of Zucchini Carbonara.
Estimated Calories: 285
Going grain-free, or trying to return to a more natural “primal” diet, is a health regime that has recently gained popularity. It’s known primarily for suggesting that we should eliminate post-agricultural grains from our diets. This “blueprint” can be a pretty difficult undertaking if you’re a vegetarian, as it relies heavily on meat-based meals.
While not my dietary concern, there is nonetheless a Primal Blueprint cookbook in my apartment, compliments of my roommate, who made some “primal” changes to her lifestyle recently.
Looking for something more challenging than the vegetarian-cooking for college students cookbooks I’ve been stockpiling, I started flipping through, and was totally wowed by this recipe for Zucchini Carbonara. If you’ve been with me for a while, you know how much I love my “plates of illusion.” This recipe, which calls for slicing a zucchini into pappardelle-style noodles, is a rich and satisfying meal that, with just one small adjustment, becomes a recipe fit for any grain-free, gluten-free, ovo-vegetarian.
After slicing the zucchini into thin noodles, get started on the creamy sauce that makes this dish, while challenging, very worthwhile.
Separate the yolk, and mix it together with the coconut milk and pepper. I microwaved the MorningStar bacon, but feel free to toss it in the pan to give it a slightly crispier texture and more authentic bacon flavor.
Combine the sauce and the bacon together, and then toss the zucchini noodles into a pan on medium heat and sautee until soft and browning.
A Little Note: This is the tricky part. Make sure to keep the pan, and the zucchini noodles, at a medium-to-low heat, when adding in the carbonara sauce. Stir the noodles and the sauce together, but be careful to remove the pasta before the egg cooks and turns into a sweet and salty scramble.
Once plated, add a sprinkle of freshly chopped parsley and a crack of fresh sea salt, to taste.
So whether or not you’re going primal, or just looking to cut out high-calorie, starchy foods, this dish is a filling way to warm up any fall evening – and yes, my friends, its almost that time.