About the Recipe
Ingredients
4 zucchinis (spiralized into zoodles)
250g bacon, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
4 large eggs
1 cup coconut cream
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Preparation
1. In a large pan, cook the bacon over medium heat until crispy. Remove bacon and set aside,
leaving the bacon fat in the pan.
2. Add the chopped onion to the pan and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. In a separate bowl, whisk together the eggs and coconut cream until well combined.
5. Add the zoodles to the pan and cook for 2-3 minutes until they begin to soften.
6. Reduce the heat to low and slowly pour in the egg and coconut cream mixture, stirring
constantly to create a creamy sauce. Be careful not to scramble the eggs.
7. Add the cooked bacon back to the pan and stir to combine.
8. Season with salt and pepper to taste.