Low Carb Spaghetti Carbonara
Indulge in the rich and creamy flavors of traditional carbonara with a healthy twist in this Low Carb Spaghetti Carbonara recipe. Perfect for those embracing a low-carb, keto-friendly lifestyle, this dish swaps classic pasta for fresh, spiralized zucchini noodles that capture the essence of spaghetti without the carbs. Crispy pancetta, a light garlic sauté, and a velvety sauce made from eggs, Parmesan cheese, and a touch of heavy cream come together to create a decadent, restaurant-quality meal in just 30 minutes. Finished with freshly ground black pepper and an optional sprinkle of parsley, this quick and easy recipe is low in carbohydrates but big on comforting, indulgent flavor. Whether you're watching your carbs or simply craving a lighter take on a classic pasta dish, this low-carb carbonara promises to deliver a satisfying, guilt-free dining experience!
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Ingredients
- 4 pieces Zucchini (medium, spiralized into noodles)
- 2 pieces Eggs (large)
- 1 cup Parmesan cheese (grated)
- 0.25 cup Heavy cream
- 4 ounces Pancetta (diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Directions
Step 1
Prepare the zucchini noodles by spiralizing the zucchini into thin spaghetti-like strands. Set them aside.
Step 2
In a medium mixing bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth. Season with a pinch of salt and black pepper, and set aside.
Step 3
Heat a large skillet over medium heat. Add the olive oil and diced pancetta. Cook, stirring frequently, until the pancetta is crispy, about 5-6 minutes.
Step 4
Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to let the garlic burn.
Step 5
Reduce the heat to low. Add the zucchini noodles to the skillet and toss gently with the pancetta and garlic until warmed and slightly softened, about 3-4 minutes.
Step 6
Remove the skillet from heat. Slowly pour the egg and Parmesan mixture over the zucchini noodles, stirring continuously to coat the noodles and create a creamy sauce. The residual heat will cook the eggs gently without scrambling them.
Step 7
Taste the dish and adjust seasoning with additional salt and pepper if needed.
Step 8
Divide the low-carb carbonara into serving plates and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1323.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2014.6 |
| Total Fat 145.6g | 0% |
| Saturated Fat 72.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 701.5mg | 0% |
| Sodium 6694.6mg | 0% |
| Total Carbohydrate 37.3g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 20.0g | |
| Protein 141.0g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 2815.3mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 2874.6mg | 0% |
Source of Calories