If not using pre-spiralized zucchini noodles, use a veggie spiralizer to make your “zoodles.”
Either lie out noodles on a towel or place them in a colander with a towel. Sprinkle a pinch of salt over all the noodles. Allow to sit for 30 minutes to let the noodles “sweat” aka remove excess moisture.
Cook your bacon in the oven according to the package instructions (if using, omit for vegetarian) and mince your garlic.
Add avocado oil to a pan on the stove over medium/low heat. Once warm, add your garlic and sauté until fragrant.
Melt your coconut cream in the pan with the garlic.
In a small bowl, whisk together tapioca starch/flour and water to form a paste. This will be used to thicken your sauce.
In a larger bowl, crack in your eggs and whisk until smooth with nutritional yeast, salt and pepper.
Turn your heat on the stove down to low and once cooled slightly, add in the egg mixture, stirring slowly but constantly. Be very careful here, as you don’t want your eggs to scramble!
After a minute or so or until your sauce starts to thicken just slightly add in your tapioca starch mixture and stir immediately. Work quickly here, as you don’t want it to clump. Remove the sauce from heat.
Find your noodles, and gently wring out any excess water with your towel. You’ll want them as dry as possible.
Add the noodles to the pan along with the peas and place it over low heat to warm/cook slightly. I like my zucchini noodles to be a little firmer, so I don’t let them cook for too long.
Combine the noodles and peas with the sauce. Your sauce will be runny, but if you want it thicker, you can add in more tapioca starch and stir quickly.
Add your zucchini carbonara to a bowl and top with crushed bacon pieces and parsley.
