Giving up carbohydrates may be the most difficult aspect of following a keto diet. We would never say that zucchini noodles are identical to pasta, but they may be dressed up with sauces and toppings to make them a filling alternative to a plate of spaghetti. Combining them with a bacon fat vinaigrette is one of these moves—we all know bacon improves everything.
INGREDIENTS
1 tablespoon white vinegar
two eggs.
2 applewood-smoked bacon slices, finely chopped
2 tablespoons sherry or red wine vinegar
2 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
1 package (12 oz) zucchini noodles (or from 2 medium zucchinis).
2 chopped green onions
2 finely sliced radishes
1 cup fresh tender herbs, torn (basil, tarragon, dill, Italian parsley, and/or thyme)
2 tablespoons grated Parmesan cheese
HOW TO MAKE ZUCCHINI NOODLES WITH BACON VINAIGRETTE
1. Bring 4 cups of water and the white vinegar to a boil in a large skillet. Reduce the heat to a low simmer. 1 egg, broken into a cup, is carefully slid into the water. Rep with the last egg, leaving enough space between them. Simmer for 3 to 5 minutes, or until the whites are set and the yolks start to thicken. Using a slotted spoon, remove the eggs.
2. Cook bacon till crisp in a large skillet. Turn off the heat. Combine sherry vinegar, mustard, and pepper in a mixing bowl. Toss in the zucchini noodles, onion, and radishes to coat. Fold in the herbs gently. Place on plates. Garnish with Parmesan and eggs.
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