Zucchini Carbonara
Zucchini adds a little fiber to this carbonara, while bacon, quail eggs, and parmesan bring protein and calcium. The sauce turns creamy without flour or extra carbs, so the dish fits well into a keto dinner.
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Inventory: Mixer
1000
Digestion time: 4 hour
Complete protein: ✔
Peel zucchini (150 g) and cut it into long thin ribbons so it resembles spaghetti. Fry bacon (60 g) until browned, transfer it to a plate, and quickly saute the zucchini in the rendered fat for 3-4 minutes, stirring from time to time.
Beat quail eggs (20 g) with parmesan (20 g) into a smooth cheese sauce. Take the pan off the heat, return the bacon to the zucchini, pour in the egg-cheese mixture, and stir immediately so the sauce thickens gently without scrambling. Serve the carbonara right away while it is especially juicy.
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