This keto-friendly take on the Italian classic Carbonara swaps pasta for spiralized zucchini (zoodles), delivering all the indulgent, creamy richness without the carbs. Originating in Rome, traditional Carbonara features eggs, hard cheese, pancetta, and black pepper. This version stays true to the soul of the dish—silky sauce, savory pork, and a peppery kick—while embracing low-carb living.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:
- 4 medium zucchini, spiralized
- 4 ounces pancetta or bacon, diced
- 2 large eggs
- 1/2 cup grated Parmesan
- 1/4 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon cracked black pepper
- Salt, to taste
Instructions:
- In a skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside, reserving 1 tablespoon of the fat.
- In a bowl, whisk together eggs, Parmesan, cream, and black pepper.
- In the same skillet, heat olive oil and sauté zoodles for 2–3 minutes until just tender but not mushy. Remove from heat.
- Quickly stir in the egg mixture while zoodles are still hot, mixing vigorously to create a creamy sauce (the residual heat will cook the eggs).
- Add pancetta and toss to coat. Serve immediately with extra Parmesan and pepper.
Flavor & Texture:
Creamy, salty, and rich with bursts of umami from the pancetta and the bite of fresh black pepper. The zoodles keep things light and slightly crunchy.
Nutritional Info (per serving):
Calories: 330
Total Fat: 27g
Saturated Fat: 11g
Carbohydrates: 5g
Fiber: 2g
Protein: 16g
Sodium: 390mg
