Keto Spaghetti Carbonara with Zucchini Noodles

A sumptuous twist on a classic Italian dish, this Keto Spaghetti Carbonara replaces traditional pasta with zucchini noodles, offering a low-carb indulgence without sacrificing the creamy, savory flavors that make Carbonara an everlasting favorite.

Course Dinner

Cuisine Italian

Keyword Keto Spaghetti Carbonara, Low Carb Carbonara, Zoodle Carbonara, Zucchini Noodles

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 497kcal

Equipment

Spiralizer
Large skillet
Mixing bowl
Whisk
Slotted spoon
Paper towels

Ingredients

Zucchini Noodles

4 medium zucchini about 2 lbs / 900g, spiralized

Carbonara Sauce

4 large eggs
1 cup heavy cream 240 ml
1 cup grated Parmesan cheese 100g / 3.5 oz
4 slices bacon 120g / 4.2 oz, chopped
2 cloves garlic minced
½ tsp black pepper
¼ tsp salt

Garnish (optional)

Fresh parsley chopped
Extra grated Parmesan cheese

Instructions

Begin by preparing the zucchini noodles. Wash the zucchini and use a spiralizer to create noodles. Set aside on paper towels to absorb any excess moisture.
In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese until well combined. This will form the base of your Carbonara sauce.
Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels.
In the same skillet, add the minced garlic to the bacon fat and sauté until fragrant, about 1 minute.
Turn the heat to low and add the zucchini noodles to the skillet. Toss for 2-3 minutes until the noodles are slightly softened.
Pour the egg and cream mixture over the zucchini noodles in the skillet, stirring quickly to prevent the eggs from scrambling. The residual heat will gently cook the sauce and thicken it as it coats the noodles.
Add the cooked bacon back into the skillet. Season with black pepper and salt, and toss everything together until the zucchini noodles are evenly coated with the creamy sauce.
Serve immediately, garnished with chopped parsley and additional grated Parmesan, if desired.

Notes

For a dairy-free version, omit the heavy cream and use a dairy-free cheese alternative.

Ensure the skillet is not too hot when adding the egg mixture to prevent curdling.

The key to a creamy sauce is to work quickly and off the heat, using the residual warmth to achieve the desired consistency.

Store any leftovers in an airtight container in the refrigerator and consume within 2 days for best results.

Nutrition