Low-carb, keto zucchini carbonara made dairy-free using cauliflower!
Chop the tip and tail off the zucchini squash and use a spiralizer to make noodles. Set aside until ready to use.
Heat the zucchini noodles in the skillet you used to cook the bacon (add a small amount of oil if necessary) over medium heat. Cook, stirring occasionally for 2 to 3 minutes. Add the cauliflower carbonara sauce to the skillet with the zucchini pasta and cook an additional 5 to 10 minutes, stirring frequently, or until noodles reach desired done-ness.
Note: If the sauce is thicker than desired, add a tablespoon or two of additional unsweetened almond milk.
If you end up with more cauliflower sauce than you need, you can either spiralize another zucchini or save the sauce for later uses. Just be sure to heat the sauce up before saving it, since there are raw egg yolks in it.