|July 7, 2020

Carbonara Zoodles With Crispy Bacon & Sage

Zoodles recipe & content provided by Jordan Pie

What do you get when you mix a real-food version of carbonara with mac ‘n’ cheese? The answer is this: a creamy, yet light and completely satisfying meal topped with bacon and crispy, salted sage leaves. The golden sauce in this zoodles recipe is a fantastic way to incorporate more veggies into your diet. You also get lots of anti-inflammatory goodness from the turmeric — plus, it gives your zoodles dish a gorgeous, sunshine color.

Carbonara Zoodles With Crispy Bacon & Sage

Ingredients:

1 cup butternut squash or pumpkin
2 cups cauliflower
1 – 1 ½ cups diced organic & chemical-free bacon
3 cups zoodles (zucchini noodles)
¼ – ½ tsp turmeric
Salt to taste
2-3 Tbsp Grass-Fed Ghee or better, melted
¼ cup filtered water or chicken bone broth
A handful of fresh sage leaves

Instructions:

Steam the squash (or pumpkin) and cauliflower in a saucepan until soft and completely cooked through.
Add the diced bacon to a frying pan and fry until golden and crispy.
When the bacon is ready, remove it from the pan and place it onto a plate. Leave the fat in the frying pan.
Cook the sage leaves in the bacon fat until crispy.
Remove the sage leaves from the pan and place them onto the same plate with the bacon.
Add the zoodles to a saucepan and steam for a few minutes, or until cooked cooked to your liking.
Now add the cooked squash (or pumpkin), cauliflower, turmeric, butter or ghee, salt to taste and 2 Tbsp broth of water to a food processor and blend until smooth and creamy. Keep adding in spoonfuls of water or broth to reach your desired creamy, thick sauce consistency.
When the zoodles are ready, place them evenly onto 2 plates.
Now add the creamy sauce on top, along with a sprinkle of the bacon pieces and crispy sage leaves.
Serve, add salt to taste and enjoy immediately.

Serves: 2

Nutrition Facts (Per Serving):

Calories: 397
Total Fat: 29.5g
Sodium: 1407mg
Carbohydrates: 17.5g
Dietary Fiber: 7g
Total Sugars: 8.5g
Protein: 18.5g
Potassium: 1241mg

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