Recipes

• 1 package (375 g)
  Lilydale^®Turkey Bacon
• 3
  egg yolks
• 3/4 cup (175 mL)
  grated Parmesan cheese, divided
• 3 tbsp (45 mL)
  olive oil
• 3
  cloves garlic, minced
• 8 cups (2 L)
  zucchini spiralized noodles
• 1/3 cup (75 mL)
  35% whipping cream
• 1/2 tsp (2 mL)
  cracked pepper
• 1/4 tsp (1 mL)
  salt
• 2 tbsp (30 mL)
  finely chopped fresh chives

1. Whisk together egg yolks and 1/2 cup (125 mL) Parmesan cheese in large bowl; set aside.
2. Heat oil in large skillet set over medium heat; cook Lilydale^®Turkey Bacon for about 5 minutes or until golden brown. Add garlic; cook for 1 minute. Stir in zucchini spiralized noodles; cook for about 2 minutes or until well coated and just starting to soften. Stir in 1/3 cup (75 mL) water and cream. Bring to boil; simmer for 2 to 3 minutes.
3. Add egg yolk mixture; toss to combine. Season with pepper and salt. Sprinkle with remaining cheese and chives.

Add cooked peas or halved grape tomatoes to zucchini spiralized noodles if desired.