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carbonara zucchini noodles
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Keto Zucchini Carbonara

You won’t miss the starchy pasta with this mind-blowing Italian style recipe. It is keto-friendly, low in carb and cooked in less than 20 minutes.
Course Dinner
Cuisine Italian, Keto, Low Carb
Keyword carbonara zucchini noodles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 544kcal
Author Rayane Chehab, MS, RDN

Ingredients

  • 4 slices bacon chopped into small pieces
  • 1 tbsp butter
  • 1 clove garlic minced
  • 2 tbsp heavy cream
  • ½ cup sour cream
  • 2 eggs
  • ¼ cup Parmesan cheese grated
  • salt and pepper to taste
  • 2 zucchini make noodles shape
US Customary - Metric

Instructions

  • Clean the zucchini very thoroughly, remove any damage on the skin with the help of a sharp knife. Make the zucchini spaghetti with the help of a spiralizer. Mix zucchini noodles with a little bit of salt then place it into a colander over the sink. After 15 minutes, gently squeeze it to get rid of as much moisture as possible.
  • In the meantime, prepare the carbonara sauce. Mix heavy cream, sour cream, Parmesan and egg in a bowl. Set a side.
  • In a frying pan over medium heat, add butter in then add bacon to fry until golden brown. Add minced garlic in and stir. The reason we didn't add garlic in early is because it might get burnt by the time the bacon is cooked.
  • Add carbonara sauce in and stir until you have a creamy mixture and bring to boil.
  • Add the zucchini pasta in and cook for 1-2 minutes. Do not overcook. Season with salt and pepper.
  • Remove from heat and serve with some Parmesan cheese on top.

Notes

*You can use lean bacon for less fat.

Nutrition

Calories: 544kcal | Carbohydrates: 10g | Protein: 20g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 267mg | Sodium: 672mg | Potassium: 740mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1481IU | Vitamin C: 36mg | Calcium: 277mg | Iron: 2mg