Keto Spaghetti Carbonara

Indulge in a guilt-free twist on a classic Italian favorite with this Keto Spaghetti Carbonara recipe! Perfectly spiralized zucchini noodles (zoodles) take the place of traditional pasta, creating a low-carb, gluten-free alternative that's both light and satisfying. Crispy pancetta, creamy egg yolks, rich Parmesan cheese, and a hint of garlic come together to form a velvety, luxurious sauce that clings to every strand of the zoodles without weighing you down. With just 30 minutes from prep to plate, this easy and flavorful keto carbonara is ideal for busy weeknights or as a unique dinner party dish. Finished with a sprinkle of fresh parsley, it’s as beautiful as it is delicious. Staying keto has never been so indulgent!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 3 pieces Zucchini (medium-sized)
• 2 tablespoons Olive oil
• 4 large Egg yolks
• 0.25 cup Heavy cream
• 0.5 cup Parmesan cheese (grated)
• 0.5 cup Pancetta (diced)
• 2 cloves Garlic (minced)
• 0.25 teaspoon Salt
• 0.5 teaspoon Black pepper (freshly ground)
• 2 tablespoons Parsley (chopped, for garnish)

Directions

Step 1

Wash the zucchini and trim the ends. Use a spiralizer or julienne peeler to create zucchini noodles (zoodles). Set them aside on a clean dish towel to absorb excess moisture.

Step 2

In a small mixing bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until well combined. Set this mixture aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes. Use a slotted spoon to remove the pancetta from the skillet, leaving the rendered fat behind.

Step 4

Add the minced garlic to the same skillet and sauté for 30 seconds, being careful not to burn it.

Step 5

Add the zucchini noodles to the skillet and sauté for 2-3 minutes, just until they begin to soften. Do not overcook, as they can become watery.

Step 6

Remove the skillet from heat and let it cool slightly for 1-2 minutes. Slowly pour the egg yolk mixture into the skillet, stirring quickly to coat the zoodles evenly without scrambling the eggs. The residual heat will cook the sauce.

Step 7

Stir in the crispy pancetta and season with salt and freshly ground black pepper to taste.

Step 8

Divide the Keto Spaghetti Carbonara between two plates, garnish with freshly chopped parsley, and serve immediately.

Nutrition Facts

Serving size	(991.3g)

Amount per serving	% Daily Value*
Calories	1707.0

Total Fat 135.2g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 978.0mg	0%
Sodium 4184.7mg	0%
Total Carbohydrate 28.1g	0%
Dietary Fiber 7.1g	0%
Total Sugars 15.2g
Protein 93.4g	0%

Vitamin D 73.2IU	0%
Calcium 1520.2mg	0%
Iron 5.8mg	0%
Potassium 2185.5mg	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: 71.5%

Protein: 21.9%

Carbs: 6.6%