Keto Chicken Carbonara

Ingredients:

• 2 large chicken breasts, thinly sliced
• 4 strips of bacon, chopped
• 2 large zucchinis, spiralized (or use 2 packs of shirataki noodles)
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the bacon:
   In a large skillet, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon from the skillet and set it aside on a paper towel-lined plate. Leave the bacon grease in the skillet.
2. Cook the chicken:
   In the same skillet, add olive oil to the bacon grease if needed. Add the thinly sliced chicken breasts, season with salt and pepper, and cook for about 6-8 minutes or until golden and fully cooked through. Remove from skillet and set aside.
3. Prepare the sauce:
   In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season with a little salt and pepper.
4. Cook the garlic:
   In the same skillet (with residual grease), add the minced garlic and sauté for about 1 minute, until fragrant.
5. Cook the zoodles (if using zucchini noodles):
   Add the spiralized zucchini to the skillet and cook for about 3-5 minutes, tossing frequently, until they soften slightly. Be careful not to overcook them as they can become soggy. (If using shirataki noodles, rinse and cook according to package instructions before adding them to the skillet.)
6. Combine everything:
   Lower the heat to medium-low and add the cooked chicken and crispy bacon back into the skillet with the zoodles or shirataki noodles. Pour the creamy egg mixture over everything, stirring gently to combine. The heat from the pan will cook the sauce, but be careful not to scramble the eggs. Stir until the sauce thickens, about 2-3 minutes.
7. Garnish and serve:
   Remove from heat and garnish with freshly chopped parsley and extra Parmesan cheese.

Tips:

• For added richness, you can substitute half the heavy cream with mascarpone cheese.
• Make sure the heat is not too high when adding the egg mixture to prevent curdling.