The sauce in this avocado carbonara is rich and creamy and so so easy to make. Possibly one of our favourite date-night dishes. And totally guilt free.
Serves: 2
Prep: 15 min
Cooking: 15 min
INGREDIENTS
2 large courgettes
5 slices prosciutto or bacon
1 ripe avocado
½ lemon (juice)
1 garlic clove
1 egg yolk
½ cup cream
½ cup parmesan
2 tbsp. olive oil
¼ tsp. flaked sea salt
pinch cracked black pepper
¼ tsp. chilli flakes
METHOD
Add the olive oil to a frying pan on a medium heat. When the oil is hot, gently lay each slice prosciutto into the pan and cook until crisp.
Whilst you wait for the prosciutto to get crispy, spiralize the courgettes and set aside.
Remove the prosciutto from the pan and chop into small pieces.
In a blender; add the avocado, garlic, egg yolk, cream, parmesan, lemon juice, salt and pepper. You may want to add a splash of water to get things moving.
Return the pan to a medium heat and add in the zoodles.
Once heated through, add the avocado sauce, prosciutto and chilli flakes.
Stir through until everything is hot.
Add an extra sprinkle of parmesan to serve.
Tip: retain as much oil in the pan after cooking the prosciutto, as this will add more flavour to the dish.
Serve with: oven roasted boneless chicken thighs (with olive oil, flaked sea salt, smoked paprika, chilli flakes, oregano).
Not doing low carb? Replace the zoodles with spelt pasta or stick with the zoodles and serve with herby garlic bread.
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