Low-Carb Spaghetti Carbonara with Zucchini Noodles
Quick Keto-Friendly Italian Classic | No Cream Required
KEY INFO
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Difficulty level: Moderate
Dietary tags: Low-carb, Keto-friendly, Gluten-free
EQUIPMENT NEEDED
- Large skillet
- Spiralizer or julienne peeler
- Large mixing bowl
- Tongs
- Whisk
- Simple alternatives: Sharp knife for julienning zucchini, paper towels instead of kitchen towels
INGREDIENTS
- 2 lbs zucchini, about 4 medium (900g) [yellow squash works too]
- 4 oz bacon or pancetta, diced (115g) [turkey bacon for lighter option]
- 1 whole egg + 2 egg yolks [use 3 whole eggs for less richness]
- ½ cup freshly grated Parmesan cheese (50g) [Pecorino Romano for traditional taste]
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp butter (optional)
METHOD
- Spiralize your zucchini into noodle shapes using your spiralizer.
- Sprinkle the zoodles generously with salt and let them sit on paper towels for 15 minutes – this draws out excess moisture.
- Pat the zoodles completely dry with paper towels or squeeze gently in a clean kitchen towel.
- Cook the diced bacon in your large skillet over medium heat until crispy and golden, about 5-6 minutes.
- Remove bacon with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pan.
- While bacon cooks, whisk together the whole egg, egg yolks, grated Parmesan, minced garlic, and a generous pinch of black pepper in your mixing bowl.
- Add the dried zoodles to the skillet with the reserved bacon fat and sauté for 1-2 minutes maximum until just tender but still bright green.
- Remove the skillet from heat completely – this is crucial.
- Immediately pour the egg mixture over the hot zoodles and toss vigorously with tongs for 1-2 minutes until the sauce becomes creamy and coats each noodle.
- Add the crispy bacon back in and toss once more.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes.
- Serve immediately while hot and creamy.
CRUCIAL TIPS
- Salt and drain your zoodles – skip this step and you’ll have watery carbonara
- Remove pan from heat before adding eggs – direct heat will scramble your sauce
- Work quickly when adding egg mixture – the residual heat creates the perfect creamy texture
- Don’t overcook the zoodles – they should still have a slight bite, not mushy
STORAGE & SCALING
Storage: Best eaten fresh, but leftovers keep in the fridge for 2 days. Gently blot excess moisture before reheating.
Reheating: Use low heat in a skillet, stirring constantly. Never microwave on high power.
Scaling: Double the recipe easily, but cook bacon in batches to avoid overcrowding.
Common mistakes to avoid:
- Skipping the zoodle draining step
- Adding eggs while pan is still on heat
- Overcooking the zucchini noodles
Delicious variations:
- Vegetarian: Replace bacon with sautéed mushrooms and smoked paprika
- Extra creamy: Add an additional egg yolk
- Herb-packed: Finish with fresh basil or chives
- Dairy-free: Swap Parmesan for nutritional yeast
This low-carb carbonara gives you all the rich, creamy satisfaction of the Italian classic without the carb crash. The key is treating those zucchini noodles with respect – they’re not trying to be pasta, they’re bringing their own fresh, light character to this beloved dish.
