Low Carb Classic Pasta Carbonara

Indulge in the rich, creamy flavors of this Low Carb Classic Pasta Carbonara, a guilt-free twist on the beloved Italian classic! Perfect for anyone embracing a low-carb or keto lifestyle, this recipe swaps traditional pasta for fresh zucchini noodles, expertly spiralized to mimic the texture of spaghetti. Crispy pancetta, finely grated Parmesan, and silky egg yolks create a luscious sauce that coats every strand of veggie "pasta." Enhanced by aromatic garlic, a touch of olive oil, and freshly cracked black pepper, this dish is both decadent and wholesome. Ready in just 30 minutes, it's an easy yet impressive meal that’s perfect for a weeknight dinner or casual entertaining. Garnish with chopped parsley for a pop of color and serve with extra Parmesan for that authentic Italian touch.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Zucchini (large)
• 150 grams Pancetta
• 50 grams Parmesan cheese (finely grated)
• 4 pieces Egg yolks
• 2 pieces Garlic cloves (minced)
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper (freshly ground)
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Wash the zucchini and trim the ends. Using a spiralizer, turn the zucchini into noodles. Set them aside on a clean towel to absorb excess moisture.

Step 2

In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 3

Add the pancetta to the pan and cook until it becomes crispy, about 5 minutes. Remove the pan from heat and set aside.

Step 4

In a medium-sized bowl, whisk together the egg yolks, grated Parmesan cheese, salt, and black pepper until well combined.

Step 5

Place the pan with the cooked pancetta back on low heat. Add the zucchini noodles and gently toss to combine for about 2 minutes to warm through.

Step 6

Remove the pan from the heat again and quickly stir in the egg and cheese mixture, ensuring the heat from the zucchini noodles gently cooks the eggs without scrambling them. Toss continuously until the sauce thickens and coats the noodles, about 1-2 minutes.

Step 7

Divide the zucchini carbonara among four plates and garnish with freshly chopped parsley.

Step 8

Serve immediately, with additional grated Parmesan and black pepper if desired.

Nutrition Facts

Serving size	(1591.8g)

Amount per serving	% Daily Value*
Calories	1486.7

Total Fat 113.7g	0%
Saturated Fat 42.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 928.7mg	0%
Sodium 4517.6mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 13.6g	0%
Total Sugars 30.1g
Protein 79.1g	0%

Vitamin D 93.2IU	0%
Calcium 879.0mg	0%
Iron 8.8mg	0%
Potassium 2795.8mg	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: 66.0%

Protein: 20.4%

Carbs: 13.5%