15 Minute Keto Carbonara with Zoodles (Fast+Yummy)

picture of keto carbonara

It’s all known, that Italians are famous for their pasta dishes. They know how to make the best pasta in the world! One of the most widely loved Italian pasta recipes is Carbonara. 

But stop… Carbonara? Not keto friendly and too high in carbs! But it’s not about our Keto Carbonara with Zoodles. 

Very simple trick: we took the recipe of Roman traditional dish and made a low carb version. We replaced pasta with zucchini noodles, but left perfect and authentic Italian taste. 

It’s worth saying that this is very fast and simple recipe and you’ll need to spend only 15 minutes to cook your perfect keto Carbonara. Simple to prepare and delicious to eat, everyone should give it a try!

Ingredients

We use Parmesan in this recipe, as it is more popular, but you can use grated Pecorino Romano or Grana Padano cheese. These cheeses have even lower carbs contain than Parmesan.

ingredients

Step 1.

You may use store bought zoodles for this recipe or make your own zucchini noodles using spiralizer, mandoline or julienne peeler. Rinse and dry the zucchini, trim off the stems and spiralize it.

step1

Step 2.

Heat olive oil in a pan over a medium heat and sear pancetta pieces until crispy. Try not to overcook or the meat, it can get hard and tough.

step2

Step 3.

Bring a pot of salted water to a boil and cook zucchini noodles and for about 1 minute. Take zoodles out of the pot and strain them. 

Reserve one cup of zoodles water for the sauce and to use if carbonara will be too dry.

step3

Step 4.

Now prepare the sauce: in a bowl combine egg yolks, Parmesan, salt, pepper, ¼ cup of zoodles water and whisk everything until combined.

step4

Step 5.

Chop the parsley finely and add it to the pan with pancetta. Add your zoodles to the same pan, toss well and heat through for 1 minute.

step5

Step 6.

Add your prepared sauce to the pan and stir until combined. If the pasta seems too dry for you, add some more zoodles water until you get the desired consistency.

step6

Serving

Divide carbonara between plates and serve immediately sprinkled with extra Parmesan on top.

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keto carbonara

Keto Carbonara With Zoodles

Who said that you cannot enjoy Carbonara during keto? Here's our twist on this delicious dish.
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: keto carbonara, low-carb carbonara
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 305kcal

Ingredients

  • 3 oz Pancetta or guanciale cut into ¼ inch pieces
  • 2 Egg yolks
  • 1/4 cup Parmesan grated
  • 1/2 lb Zucchini or use store-bought zoodles
  • 1 tbsp Olive oil
  • 2 tbsp Parsley chopped
  • Salt and black pepper for taste

Instructions

  • Make zucchini noodles using spiralizer (or use store-bought zoodles).
  • Heat olive oil in a pan and sear pancetta pieces until crispy.
  • Bring a pot of salted water to a boil and cook zucchini noodles and for about 1 minute. Strain and reserve one cup of zoodles water.
  • In a bowl combine egg yolks, Parmesan, salt and pepper and ¼ cup of zoodles water. Whisk the sauce until combined.
  • Add chopped parsley and zucchini noodles to the pan with the pancetta, toss well and heat through for 1 minute.
  • Add the sauce to the pan and stir until combined. If the pasta is too dry, add some more zoodles water.
  • Serve immediately sprinkled with extra Parmesan on top.

Nutrition

Serving: 170g | Calories: 305kcal | Carbohydrates: 3.9g | Protein: 16.8g | Fat: 25.9g | Fiber: 1.1g | Sugar: 2.7g

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