- 4 large Zucchini , washed and unpeeled
- 60 g Chicken Breast 2 oz
- 150 g bacon 5 oz
- tablespoon lard/Dripping (grass fed)
- 1 Cup heavy whipping cream Thicken Cream
- 1 Large Egg Yolk
- 2 Tbsp Parmesan cheese
- garlic powder, Himalayan sea salt, cracked pepper
Slice each Zucchini in half lengthways. Using a vegetable peeler, peel ribbons to the centre of the Zucchini; flip and peel again. Discard centre core or chop finely to add to the sauce.
Dice the bacon, and cook in the dripping in a frying pan until cooked. Remove from the pan.
Dice the chicken and do the same. Cook for around 5 mins. Remove from the pan.
In a small bowl, mix the egg yolk and the parmesan cheese together until it forms a paste.
In the frying pan on medium heat, add ½ the total amount of cream, and mix the parmesan and egg mixture into the cream.
Eventually, add the remaining cream and the chicken and bacon. continue stirring.
Mix the zucchini noodles into the sauce season with cracked pepper, Himalayan sea salt, garlic powder and sprinkle a little extra parmisan cheese and serve.