Keto Buldak Carbonara

Discover the ultimate fusion of spice and creaminess with this Keto Buldak Carbonara recipe, a low-carb twist on the fiery Korean buldak and indulgent Italian carbonara. Featuring tender zucchini zoodles as a keto-friendly base, this dish is loaded with golden, gochugaru-spiced chicken and a luscious sauce crafted from heavy cream, Parmesan, and egg yolks. The rich, silky carbonara sauce perfectly balances the smoky heat of the Korean red chili pepper flakes, while melted mozzarella and a hint of sesame oil elevate the flavor profile. Ready in under 45 minutes, this bold and comforting meal delivers restaurant-quality taste with keto-friendly ingredients, making it a must-try for fans of spicy, flavorful cuisine. Garnished with fresh spring onions, it’s perfect for an exciting low-carb dinner.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 500 grams chicken breast
• 2 tablespoons Korean gochugaru (Korean red chili pepper flakes)
• 4 cloves garlic
• 3 tablespoons unsalted butter
• 200 ml heavy cream
• 50 grams parmesan cheese
• 3 whole egg yolks
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 stalks spring onions
• 100 grams mozzarella cheese

Directions

Step 1

Use a spiralizer to create zoodles from the zucchini. Set them aside.

Step 2

Thinly slice the chicken breast into bite-sized pieces.

Step 3

Mince the garlic cloves and slice the spring onions thinly. Set aside the green parts for garnish.

Step 4

In a large skillet over medium heat, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant.

Step 5

Add the chicken pieces to the skillet and cook until golden brown, approximately 5-7 minutes.

Step 6

In a small bowl, mix together the gochugaru, soy sauce, and sesame oil. Pour this spicy mixture over the cooked chicken.

Step 7

In a separate bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, salt, and black pepper.

Step 8

Reduce the heat to low and add the cream mixture to the skillet with chicken, stirring constantly until the sauce thickens, about 2-3 minutes.

Step 9

Toss in the zoodles and mix until they're well-coated with the sauce. Cook for 2-3 minutes until zoodles are just tender.

Step 10

Sprinkle mozzarella cheese over the top and allow it to melt into the sauce.

Step 11

Garnish with sliced green parts of spring onions and serve hot.

Nutrition Facts

Serving size	(1818.2g)

Amount per serving	% Daily Value*
Calories	2835.0

Total Fat 186.6g	0%
Saturated Fat 93.6g	0%
Polyunsaturated Fat 9.7g
Cholesterol 1386.0mg	0%
Sodium 11981.6mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 12.3g	0%
Total Sugars 60.4g
Protein 200.7g	0%

Vitamin D 70.9IU	0%
Calcium 1467.9mg	0%
Iron 8.4mg	0%
Potassium 3773.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 28.5%

Carbs: 11.7%