Classic carbonara reimagined with zucchini noodles — creamy, savory, and ultra low-carb.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
420kcal
Calories
22g
Protein
5g
Carbs
34g
Fat
Equipment
Ingredients
- 3 medium zucchini, spiralized
- 4 slices bacon, chopped
- 2 egg yolks
- 1/3 cup grated Parmesan
- 2 tbsp heavy cream
- 2 cloves garlic, minced
- Black pepper to taste
- Fresh parsley for garnish
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Step-by-Step Instructions
- 1
Spiralize zucchini and pat dry with paper towels to remove moisture.
- 2
Cook bacon in a large skillet until crispy. Remove and set aside.
- 3
In the same skillet with bacon fat, sauté garlic for 30 seconds.
- 4
Add zucchini noodles and cook 2-3 minutes until just tender.
- 5
Whisk egg yolks, Parmesan, and cream in a bowl.
- 6
Remove skillet from heat, pour egg mixture over noodles and toss quickly.
- 7
The residual heat will create a creamy sauce without scrambling the eggs.
- 8
Top with crispy bacon, extra Parmesan, and black pepper.
💡 Salt the zucchini noodles 10 minutes before cooking and pat dry — this prevents a watery carbonara.
