Yield: 4 servings

This simple and delicious dish uses zucchini noodles in place of normal pasta. You can make zucchini noodles with a Spiral Vegetable Slicer (my preferred way) or by cutting them thinly into a noodle shape.


4 medium zucchini, ribboned
1 yellow onion, diced
2 cloves garlic, minced
4 strips of bacon
2 egg yolks
1/4 cup heavy cream
parmesan cheese, shaved
salt and pepper

1 lb boneless, skinless chicken thighs
1 tsp thyme, dried
1/2 tsp paprika
salt and pepper


  1. In a cast iron skillet, cook the bacon until browned. Remove the bacon from the pan and crumble once cooled.
  2. Pour half of the bacon fat into a large saucepan or saute pan. Add the onion and garlic to the fat in the pan. Cook until slightly browned. About 5 minutes.
  3. Add the heavy cream to the saucepan. Reduce over medium heat for about 3-5 minutes.
  4. Season the chicken thighs with thyme, paprika, salt and pepper.
  5. Add the chicken to the cast iron skillet. Cook until done. Remove from the pan to cool.
  6. Once the cream mixture is reduced slightly, remove the saucepan from the heat and stir in the egg yolks and crumbled bacon. Stir in the zucchini noodles and parmesan. Season with salt and pepper.
  7. Plate the zucchini noodles. Slice the chicken thighs and place on top of the noodles. Garnish with a little more parmesan.