Dairy-Free Zucchini Carbonara Recipe

INGREDIENTS:

• 3 medium zucchini squash, spiralized
• ½ head cauliflower, steamed
• 4 slices thick-cut bacon (or 4 to 6 ounces guanciale or pancetta)
• ½ red or yellow onion, chopped
• 3 cloves garlic, minced
• 2 large eggs
• 3 tablespoons unsweetened almond milk
• ? teaspoon red pepper
• ½ teaspoon sea salt, or to taste
• cracked black pepper

INSTRUCTIONS:

1. Chop the tip and tail off the zucchini squash and use a spiralizer to make noodles. Set aside until ready to use.
2. Steam the cauliflower for 6 to 8 minutes, or until tender. Place the cauliflower in a blender.
3. Chop the bacon and cook over medium heat, flipping occasionally until crispy, about 5 minutes. Using a slotted spoon, place the bacon on a plate.
4. Add the chopped onion to the skillet with the bacon drippings and saute until browned, about 8 to 10 minutes. Add the garlic and saute about 3 minutes.
5. Add the sauteed onion and garlic to the blender, along with the eggs, almond milk, red pepper, salt, and pepper. Blend until completely smooth.
6. Pour the cauliflower carbonara sauce into a saucepan along with the cooked bacon and zucchini noodles. Heat over medium, stirring constantly until noodles have softened, about 8 to 10 minutes. Avoid bringing sauce to a boil, as the eggs will scramble. Give the pasta a taste test and add more salt or red pepper to taste.

Source: The Roasted Root