Zucchini is one of the most versatile veggies when it comes to the low carb ketogenic diet. You can create so many different and delicious meals with it. It’s the keto dieter’s best friend! Today I will show you how I make Keto Carbonara using zucchini.
Some people prefer calling it zoodles carbonara or zucchini carbonara. What really matters is that it tastes good without the carbs!
You can also use spaghetti squash to make spaghetti squash carbonara. The recipe should stay the same.
Carbonara is an Italian dish from Rome made with pasta, egg, hard cheese, and bacon. You can either use shredded zuchini or shirataki noodles to prepare this dish. Check my Shirataki Carbonara recipe for more tips.
To keep this recipe low carb, zucchini will be used as a low carb replacement for pasta. We use smoked bacon cubes for this recipe, but you can use regular bacon as well. It will be just as delicious.
Of all the ways to cook zucchini, the carbonara is one of our favorites. It’s a 5-minute recipe, perfect for a quick lunch or dinner.
To make this zucchini noodles carbonara more creamy, I recommend adding an additional tablespoon of cream cheese.
How to Make Low Carb Carbonara Using Zoodles
Prepare Zucchini: To make spaghetti carbonara, use a grater or spiralizer to turn the zucchini into noodle-like ribbons. Remove any seeds.
Blanch Zucchini: Boil water in a pot. Add zucchini for about a minute, then drain and set aside.
Make Sauce: In a bowl, whisk together the eggs, egg yolks, half of the Parmesan, and cream cheese. Season with salt and pepper and set this egg mixture aside.
Cook Bacon: In a pan, fry the bacon in olive oil until crispy. Then, add minced garlic and cook for another half minute.
Combine Zucchini and Bacon: Carefully add zucchini noodles to the pan with bacon. Stir for 2 minutes, making sure not to overcook. Drain any excess liquid.
Add keto carbonara sauce: Remove from heat, add the egg and cheese mixture, and stir quickly to coat the zucchini.
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Keto Zucchini Carbonara
Ingredients
- 1 zucchini large
- 60 g Smoked Bacon Cubes
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 large egg
- 1 egg yolk
- 1 oz Parmesan cheese
- 1 tbsp cream cheese (optional)
- Salt and black pepper to taste
Instructions
- Cut the washed zucchini with a grater or spiralizer to form zucchini ribbons resembling spaghetti. Discard the seeds.
- Boil some cups of water in a pot. Toss in the zucchini strips and leave for about a minute. Drain and put aside.
- Start making the creamy carbonara sauce in a bowl. Mix the egg and egg yolk together. Lightly throw in half of the Parmesan and all of the cream cheese. Stir the ingredients with a fork. Pep up with salt and pepper. Stir continuously then reserve for later.
- Crispy fry the bacon on hot olive oil over medium-high heat until it turns dark brown.
- Mix the bacon with the minced garlic for half a minute. Remember to crisp the bacon first before throwing the garlic in so that it will not be burnt.
- Plop the zucchini spaghetti in with considerate care. Combine with the bacon and stir for 2 minutes. Do not overcook the zucchini since it will become too soft. Strain any unnecessary liquids if you dislike watery carbonara.
- Coat with the sauce and mix hastily. Turn off the heat.
- Best eaten hot with chopped cilantro and more Parmesan on top.
Nutrition/Macros
FAQ
How do you make zucchini pasta not watery?
To prevent zucchini pasta from becoming watery, sprinkle salt on the spiralized zucchini, let it sit to draw out moisture, then pat it dry with paper towels; cook it briefly over medium heat without overcrowding the pan.
Do you crack a raw egg on carbonara?
Yes, in traditional carbonara recipes, a raw egg or a mixture of egg yolks and whole eggs is cracked and combined with cheese. This mixture is then added to the hot pasta away from direct heat, which gently cooks the egg, creating a creamy sauce without scrambling it. The key is to ensure the pasta is hot enough to cook the egg through while avoiding direct heat to prevent curdling.
How do you reheat zoodle carbonara?
To reheat zoodle (zucchini noodle) carbonara, gently warm it in a skillet over low heat, stirring frequently to avoid the eggs in the sauce from scrambling and to keep the zoodles from becoming too soft. Alternatively, you can microwave it at a lower power setting in short bursts, stirring in between, to ensure even heating without overcooking. However, I would honestly suggest that you make just enough to enjoy without leftover, because the zucchini noodles will most likely become soft and soggy when reheating and the sauce doesn’t even taste good.
