Low Carb Zucchini Noodle Carbonara with Crispy Bacon

Author: Grace Patel

Introduction:
Who doesn’t love a good carbonara? This lightened-up, low-carb version will leave you just as satisfied as the traditional dish but without all the carbs. Zucchini noodles take the place of pasta, providing that familiar twirl on your fork, while a rich, creamy sauce made from eggs and Parmesan binds it all together. And of course, what’s carbonara without crispy bacon? This dish is perfect for weeknight dinners—it’s quick, tasty, and family-approved. Plus, it’s a fun way to sneak more veggies into your meal!

Ingredients:

• 4 medium zucchinis, spiralized
• 6 slices bacon, diced
• 2 large eggs
• ½ cup grated Parmesan cheese
• 1 clove garlic, minced
• 2 tbsp heavy cream
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the bacon: Heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 6-8 minutes. Once done, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the skillet for flavor.
2. Sauté the zucchini noodles: In the same skillet, add 1 tablespoon of olive oil and the spiralized zucchini noodles. Cook for about 2-3 minutes, tossing frequently, until the noodles are just tender but not soggy. Season with a pinch of salt and pepper. Transfer the noodles to a large mixing bowl and keep warm.
3. Prepare the carbonara sauce: In a small bowl, whisk together the eggs, grated Parmesan, heavy cream, and minced garlic until smooth.
4. Combine everything: With the skillet off the heat (this step is key to avoid scrambling the eggs), pour the egg mixture over the warm zucchini noodles. Toss everything together quickly, allowing the residual heat from the zucchini and pan to gently cook the sauce, making it creamy and glossy.
5. Add bacon: Mix in the crispy bacon pieces. Taste and adjust seasoning with more salt and black pepper as needed.
6. Serve: Divide the zucchini carbonara into bowls, garnish with fresh parsley, and enjoy immediately while warm!

Macro Breakdown (per serving, recipe makes 4 servings):

• Servings: 4
• Calories: 320
• Total Carbs: 8g
• Fiber: 2g
• Net Carbs: 6g
• Protein: 14g
• Fat: 26g

For more delicious low-carb recipes, check out our Low Carb Cauliflower Gnocchi in Garlic Brown Butter Sauce. And don’t forget to explore more recipes at Ketori-La!