Gluten-free pasta! (Dairy-less)
- Slice 2 zucchinis long-ways on a cheese grater to create thin strips that look like noodles.
- Sprinkle the zoodles with salt and allow to drain excess water in a colander.
- Cook 3 strips of thick cut bacon on skillet until crispy. Set aside on paper towel to drain. then chop into bits.
- Pour the majority of the bacon grease into a glass cup. Set aside.
- Heat the bacon skillet with a small amount of bacon grease.
- Sautee Zoodles with salt and pepper for 5 minutes.
- Remove zoodles and keep warm.
- Heat the skillet again and add a bit more bacon grease from step 4.
- Add 1 tsp red pepper flakes for 1 minute.
- Add 2 TBSP tomato paste
- Add a can of full-fat coconut milk and cook for 3-5 minutes.
- Turn off heat and add 2 egg yolks, salt, and pepper.
- Add zoodles back into the skillet and combine with sauce.
- Serve with sprinkling bacon bits and crumbled goat cheese.
