Chicken Carbonara {low FODMAP, LCHF, GF, SF}

This low carb carbonara is delicious, quick and easy to make. Zoodles again are my pasta substitute of choice; the extra vegetables from the zucchini make this a nutritious, gluten free meal.  

And to top it all off the good fats from the cheese, bacon and lactose free cream make this a winner for low FODMAP followers, as well as the HFLC movement, what a meal!

500g chicken, diced

2 rashes middle bacon, diced

1 spring onion (grean part only), thinly sliced

100ml lactose free cream

2 eggs

2 egg yolks

100g parmesan or vintage chedder, grated

1 tab garlic oil

Cracked pepper

3-4 zucchinis

Serves 3-4

Cook bacon in fry pan until crispy. Set aside.

Add garlic oil to pan and brown chicken. Add in spring onions and cook for a further few minutes.

While chicken is cooking combine eggs, egg yolks, cream and a generous amount of cracked pepper in a mixing bowl.

Using a zoodle machine or vegetable peeler turn your zucchinis into zoodles.

Add bacon and zoodles to the chicken and warm zoodles, (don’t do this for longer then a couple of minutes otherwise then will wilt and leach a lot of liquid).

Once warmed turn off the head then pour over the cheesy egg mixture and toss to combine all the ingredients together. The warmth of the chicken and zoodles will help cook the egg mixture slightly, but still allow a creamy liquid texture.

Serve with cracked pepper and grated parmesan as desired.

Achievable Italian! 

x K