Zoodle Carbonara with Rosemary Truffle Biltong

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-Yo 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-Yo 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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