Keto Zucchini Noodle Carbonara

Keto Zucchini Noodle Carbonara Recipe

A creamy, low-carb twist on the classic Italian pasta dish.

KEY INFO

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: 320 per serving
• Fat: 24g
• Protein: 18g
• Carbs: 6g (4g net)
• Difficulty: Easy
• Tags: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED

• Spiralizer (or vegetable peeler)
• Large skillet
• 2 mixing bowls
• Kitchen tongs
• Cheese grater

INGREDIENTS

For the Noodles:

• 4 medium zucchini (about 2 pounds/900g)
• 1 tsp salt for draining

For the Sauce:

• 6 slices bacon or pancetta (170g), diced
• 4 large eggs, room temperature
• ½ cup (50g) grated Parmesan cheese
• ¼ cup (25g) Pecorino Romano cheese
• 2 cloves garlic, minced
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

METHOD

1. 1. Spiralize zucchini into noodles. Place in colander, sprinkle with salt, and let drain for 15 minutes.
   2. While zucchini drains, dice bacon and beat eggs with grated cheeses in a bowl.
   3. Pat zucchini dry with paper towels – this step is crucial.
   4. Heat large skillet over medium heat. Cook bacon until crispy (about 5-7 minutes).

1. 1. Remove bacon with slotted spoon, leaving fat in pan.
   2. Add garlic and red pepper flakes to pan, sauté for 30 seconds.

1. 1. Add zucchini noodles, cook for 2-3 minutes until just tender but still firm.
   2. Remove pan from heat.
   3. Quickly toss hot zucchini with egg mixture, stirring constantly.

1. Add bacon back, toss to combine.

CRUCIAL TIPS

• Eggs must be room temperature to prevent sauce from curdling.
• Never return pan to heat after adding eggs.
• Pat zucchini extremely dry to prevent watery sauce.
• Toss continuously when adding egg mixture.

STORAGE & VARIATIONS

Storage: Best served immediately. Keeps 2 days refrigerated.
Reheating: Gentle heat in skillet, add splash of water if needed.
Scaling: Recipe easily halves or doubles.

Common Mistakes:

• Overcooking zucchini (leads to mushiness).
• Adding eggs while pan is too hot.
• Skipping zucchini draining step.

Variations:

• Swap bacon for pancetta.
• Add mushrooms for extra umami.
• Use half zucchini, half yellow squash for color.
• Add fresh herbs like basil or thyme.

This keto-friendly carbonara delivers all the creamy, savory satisfaction of the classic pasta version, with just a fraction of the carbs. The key to success is properly draining the zucchini and working quickly with the egg mixture off heat.