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Zucchini Noodle Carbonara

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  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

zucchini noodle carbonara keto

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
  2. 2.Add the garlic to the bacon grease and cook until fragrant, about 30 seconds.
  3. 3.Add the zucchini noodles to the skillet and toss to coat in the bacon grease and garlic. Cook for 2-3 minutes, until just tender.
  4. 4.In a small bowl, whisk together the eggs, parmesan cheese, and heavy cream. Pour the mixture over the zucchini noodles and toss to coat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the noodles.
  5. 5.Stir in the crispy bacon and season with salt and pepper to taste. Serve hot, garnished with extra parmesan cheese.

lightbulb_outline Tips

  • chevron_rightIf you don't have a spiralizer, you can use a julienne peeler or a vegetable peeler to make zucchini ribbons.
  • chevron_rightMake sure to whisk the egg mixture thoroughly to prevent scrambled eggs in your sauce.
  • chevron_rightFor an extra burst of flavor, try adding some chopped fresh parsley or basil to the finished dish.