Zoodles alla Carbonara with Bechamel sauce

Lately, I've been craving Spaghetti Alla Carbonara, so I figured that I would try to make that with zucchini noodles. And since I had some leftover ground beef, I decided to put that in there. If you want more of a true carbonara with just the turkey bacon, I will have that version posted as well. Now as you may know, this dish comes in a creamy white sauce. To still make a creamy sauce, I decided to make a white bechamel cheese sauce. And the result was delish! I would love to know what you think of this recipe, so please feel free to comment after you make it.

INGREDIENTS:

Version 1:

1.4 oz raw 93% ground beef (Leaner protein)

2 extra lean turkey bacon slices

3 Tbsp egg beaters

1/2 cup light shredded mozzarella cheese

1 1/2 cup zucchini noodles

1/2 cup Silk unsweetened almond milk

Version 2:

3 extra lean turkey bacon slices

2/3 cup egg beaters

1/2 cup light shredded mozzarella cheese

1 1/2 cup zucchini noodles

1/2 cup unsweetened almond milk

Additional herbs and spices (add to taste):

salt (minimal)

pepper

chili powder

garlic powder

onion powder

herbs de provence (or any other favorite herbs)

DIRECTIONS:

1) As the bechamel and other ingredients take about the same amount of time to make (10 or so minutes), start the bechamel first.

2) In a small pot, add in almond milk and bring to low boil for 1 minute. 

3)Add in cheese and bring to low boil. Season with small amounts of all spices listed above to taste. Boil and stir frequently until cheese is melted and set on low heat. Then stir occasionally. 

*The sauce is done when it is more creamy than watery. Make sure you don't overcook the sauce so that it is just cheese.

4) Now start with the meat (assuming your zucchini is already spiralized and measured). Cut turkey bacon into small pieces and add to greased pan with ground beef. Place on medium heat.

5) Once the beef is browned, add in zucchini noodles.

6) Let the zoodles saute for about one minute in the pan then add a small amount of water (1/8-1/4 cup). Let them cook in the water for about 1 minute and then you can mix the meat and zoodles together.

7) It's time to check on the sauce. It should be more creamy than watery at this point. If so, just keep warm until the zoodles are finished.

8) When the zoodles and meat have absorbed most or all of the water, place on medium-low heat. Add in egg beaters and stir. Then lightly season the zoodles and meat (salt, pepper and garlic powder). You should see crumbly pieces of egg once everything is mixed in and cooked.

9) Add in the sauce, mix well and remove from heat.

Voila! You now have a great new zoodles dish!