Keto Classic Pasta Carbonara
Indulge in the rich, velvety flavors of Keto Classic Pasta Carbonara, a low-carb twist on the beloved Italian favorite. This recipe transforms classic pasta into zucchini noodles, or "zoodles," providing a guilt-free base that's both keto-friendly and packed with nutrients. Crispy pancetta, savory garlic, and a creamy sauce made from eggs, Parmesan cheese, and a touch of heavy cream come together to create a decadent dish that satisfies comfort food cravings without compromising your diet. With just 15 minutes of prep and cook time each, this quick yet elegant meal is perfect for weeknights or entertaining. Finish with a sprinkle of fresh parsley and an extra dash of black pepper for a beautifully balanced and restaurant-worthy presentation. Whether you're a seasoned keto enthusiast or simply looking for a healthier pasta alternative, this recipe is sure to become a favorite!
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Ingredients
- 4 medium Zucchini
- 3 large Eggs
- 1 cup Parmesan cheese, grated
- 8 oz Pancetta, diced
- 2 cloves Garlic, minced
- 0.5 cup Heavy cream
- 1 tbsp Olive oil
- 0 to taste Salt
- 0 to taste Black pepper
- 2 tbsp Fresh parsley, chopped
Directions
Step 1
Using a spiralizer or a julienne peeler, create zucchini noodles from the zucchini and set aside.
Step 2
In a mixing bowl, whisk together the eggs, parmesan cheese, and heavy cream until smooth. Season with a pinch of salt and freshly ground black pepper.
Step 3
Heat the olive oil in a large skillet over medium heat.
Step 4
Add the diced pancetta to the skillet and cook until crispy, about 4-5 minutes.
Step 5
Add the minced garlic to the skillet and sauté for an additional 30 seconds, ensuring it does not burn.
Step 6
Add the zucchini noodles to the skillet, tossing to coat in the pancetta drippings for about 2-3 minutes until slightly softened.
Step 7
Remove the skillet from the heat and slowly pour the egg and cheese mixture over the zucchini, stirring continuously to create a creamy sauce. Stir quickly to avoid scrambling the eggs.
Step 8
Return the skillet to very low heat if necessary to warm through, stirring constantly until the sauce thickens and coats the noodles, approximately 1-2 minutes. Be careful not to overcook.
Step 9
Season the carbonara with more salt and plenty of black pepper to taste.
Step 10
Divide onto plates and garnish with additional grated parmesan and fresh parsley before serving.
Nutrition Facts
| Serving size | (1396.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2163.3 |
| Total Fat 167.4g | 0% |
| Saturated Fat 73.5g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 916.8mg | 0% |
| Sodium 14836.6mg | 0% |
| Total Carbohydrate 66.1g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 55.1g | |
| Protein 92.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1142.6mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 2485.1mg | 0% |
Source of Calories