Zoodle Carbonara with Rosemary Truffle Biltong

January 16, 2020

We revamped this classic Italian favorite for a modern flavor. We used Ayoba-Yo Rosemary Truffle Biltong and zucchini noodles to make this a keto-friendly crave-worthy dish! Brought to you by Carson Sweezy! 

Ingredients: 

Here's what you need for 2 servings (or 1 large Italian serving 😋):

• 4 medium Zucchini, turned into zoodles with mandolin or zoodle maker
• 1 medium onion, diced
• 1 2 oz bag of Ayoba Rosemary Truffle Biltong
• 2 egg yolks
• 1 egg
• 2 cloves garlic
• ¼ cup grated Parmesan (or 1/4 cup nutritional yeast for Paleo)
• Fresh parsley, finely chopped for garnish
• Black pepper and salt to taste

Instructions: 

1. Prepare zoodles. 
2. In a large bowl, whisk together egg yolks, egg, and cheese or nutritional yeast. Set aside.
3. In a large cast-iron skillet or wok sauté diced onion in olive oil over medium heat until cooked through. Then add garlic, sauté 1 minute longer.
4. Add zoodles and sauté 2-3 minutes over medium-high heat.
5. Place hot zucchini mixture, chopped Ayoba Rosemary Biltong, and chopped parsley into the egg mixture and combine well.
6. Top with more freshly grated Parmesan and black pepper. Bon Appétit!

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