Low Carb Classic Spaghetti Carbonara
Dive into a guilt-free twist on a beloved Italian classic with this Low Carb Classic Spaghetti Carbonara, where tender zucchini noodles, or "zoodles," replace traditional pasta for a light and healthy alternative. This quick and delicious recipe comes together in just 35 minutes, featuring crispy pancetta, creamy Parmesan-infused sauce, and a hint of garlic for a flavorful, keto-friendly meal. The velvety sauce clings perfectly to the zoodles, delivering the indulgent taste of carbonara without the carb overload. Perfect for those who crave comfort food while sticking to a low-carb or gluten-free lifestyle, this dish is as satisfying as it is nutritious. Serve it up with a sprinkle of freshly ground black pepper and extra Parmesan for a restaurant-quality finish right at home!
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Ingredients
- 4 medium Zucchini
- 2 large Eggs
- 1 cup Parmesan cheese, grated
- 0.25 cup Heavy cream
- 0.5 cup Pancetta, diced
- 1 tablespoon Olive oil
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Salt
- 2 cloves Garlic, minced
Directions
Step 1
1. Use a spiralizer to turn the zucchinis into noodles. If you don't have a spiralizer, you can use a julienne peeler or a vegetable peeler for long strips, then slice into thinner noodle-like strands.
Step 2
2. In a medium bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper until well combined and set aside.
Step 3
3. Heat a large skillet over medium heat. Add olive oil and diced pancetta. Cook for about 5 minutes, stirring occasionally, until the pancetta becomes crispy.
Step 4
4. Add minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
Step 5
5. Increase the heat to medium-high and add the zucchini noodles to the skillet. Toss the zoodles in the pancetta and garlic mixture for about 3-4 minutes until they are tender but still slightly firm.
Step 6
6. Turn off the heat, then immediately pour the egg mixture over the zucchini noodles, tossing quickly to coat thoroughly while the residual heat cooks the eggs gently, forming a creamy sauce.
Step 7
7. If needed, place the skillet back on low heat to gently warm through, but be careful not to scramble the eggs.
Step 8
8. Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper if desired.
Nutrition Facts
| Serving size | (1166.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1504.9 |
| Total Fat 108.3g | 0% |
| Saturated Fat 47.7g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 596mg | 0% |
| Sodium 11368.6mg | 0% |
| Total Carbohydrate 63.2g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 54.8g | |
| Protein 70.3g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1082.2mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2117.2mg | 0% |
Source of Calories