Keto Classic Spaghetti Carbonara

Indulge in the creamy, savory goodness of Keto Classic Spaghetti Carbonara—an ingenious low-carb twist on the timeless Italian favorite! This recipe swaps traditional pasta for fresh zucchini noodles, or "zoodles," creating a lighter, keto-friendly alternative without sacrificing flavor. Crispy pancetta, rich Parmesan cheese, and a velvety egg-based sauce come together seamlessly to coat the tender zoodles, ensuring every bite is packed with authentic Italian flair. Quick and easy with a prep and cook time of just 30 minutes, this dish is perfect for busy weeknights or an elegant low-carb dinner. Garnished with fresh parsley and a sprinkle of cheese, it’s a guilt-free comfort food that doesn't skimp on taste. Whether you're following a ketogenic diet or simply looking for a healthier pasta alternative, this recipe is sure to become a household favorite.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive Oil
• 150 grams Pancetta
• 4 large Eggs
• 1 cup Parmesan Cheese
• 0.5 teaspoon Black Pepper
• 0.25 teaspoon Salt
• 0.5 teaspoon Garlic Powder
• 2 tablespoons Parsley

Directions

Step 1

Rinse and dry the zucchini. Using a spiralizer, cut the zucchini into noodle-like shapes to make 'zoodles'. Set aside on a paper towel to absorb excess moisture.

Step 2

Heat a large pan over medium heat and add the olive oil. Add pancetta and cook until crispy, approximately 5-7 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels.

Step 3

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, black pepper, salt, and garlic powder. Mix until smooth and well combined.

Step 4

In the same pan that was used to cook the pancetta, with the pancetta grease remaining, add the zoodles and sauté gently over medium heat until just tender, about 2-4 minutes. Be careful not to overcook to avoid sogginess.

Step 5

Remove the pan from the heat and quickly add the egg and cheese mixture to the zoodles, stirring continuously to create a creamy texture. The residual heat will gently cook the eggs without scrambling them.

Step 6

Stir in the cooked pancetta and mix until evenly combined.

Step 7

Garnish with the chopped parsley before serving. For additional flavor, sprinkle extra Parmesan cheese on top, if desired.

Step 8

Serve immediately for the best taste and texture.

Nutrition Facts

Serving size	(1273.7g)

Amount per serving	% Daily Value*
Calories	1914.4

Total Fat 142.2g	0%
Saturated Fat 53.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 993.6mg	0%
Sodium 11389.6mg	0%
Total Carbohydrate 65.7g	0%
Dietary Fiber 7.0g	0%
Total Sugars 55.2g
Protein 97.8g	0%

Vitamin D 164IU	0%
Calcium 1140.7mg	0%
Iron 8.6mg	0%
Potassium 2582.1mg	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: 66.2%

Protein: 20.2%

Carbs: 13.6%