Nutrition Facts
Servings: 4 ServingCalories:375kcalTotal Fat:29gSaturated Fat: 9gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 4gProtein:19g
Zucchini Noodle Carbonara (Creamy, Cheesy & Low-Carb)
Zucchini Noodle Carbonara is our go-to keto comfort dish when we’re craving something rich, creamy, and packed with flavor—but still light and low in carbs. Traditional carbonara is all about indulgence, but pasta’s a no-go when you're sticking to keto. So we gave it a makeover.
We swap in spiralized zucchini noodles for the pasta, but keep all the magic of the original: crispy pancetta, velvety parmesan, and a silky egg-based sauce that clings to every bite. It feels fancy but comes together fast—perfect for weeknights when we want something satisfying and special.
This one’s been a favorite in our kitchen for a while. It’s quick, comforting, and proof that keto can absolutely hit those classic Italian flavor notes without missing a beat.
Description
This keto carbonara swaps traditional pasta for fresh zucchini noodles and loads up on pancetta, parmesan, and a silky egg-based sauce. It’s a quick and satisfying low-carb meal that brings Italian comfort to your table—without the carbs.
Ingredients
- 4 medium zucchini, spiralized
- 6 ounces pancetta, diced
- 2 large eggs
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt, to taste
Instructions
- Spiralize the zucchini and set it aside. If the zoodles are very wet, lightly pat them with paper towels to remove excess moisture.
- In a large skillet over medium heat, cook the pancetta until it’s crispy and golden brown—about 5 to 7 minutes. Use a slotted spoon to remove it and set it aside, leaving the rendered fat in the pan.
- Lower the heat and add olive oil and minced garlic to the skillet. Sauté for about 30 seconds until fragrant.
- Add the zucchini noodles to the pan. Sauté for 2 to 3 minutes, just until they’re slightly softened. Don’t overcook—we want them to stay firm.
- In a small bowl, whisk together the eggs, parmesan, and black pepper.
- Turn off the heat and immediately pour the egg mixture into the pan, tossing quickly to coat the zoodles without scrambling the eggs. The residual heat will create a silky sauce.
- Add the pancetta back in and toss to combine. Season with salt to taste.
- Serve warm with extra parmesan or cracked black pepper on top.
Step-by-Step Instructions:
Note
Substitutions & Variations:
- No pancetta? Use diced bacon or prosciutto.
- Dairy-Free: Try dairy-free parmesan or nutritional yeast.
- Extra creamy: Add 2 tablespoons of heavy cream to the egg mixture.
- More veggies: Sauté mushrooms or spinach and toss them in with the noodles.
- Spicy Version: Add red pepper flakes with the garlic for a subtle heat.