Keto Zucchini Carbonara

Keto Zucchini Carbonara

All the silky, savory luxury of Roman carbonara without the pasta carbs. Zucchini noodles are tossed in a rich egg-and-parmesan sauce with crispy bacon for a keto-friendly Italian dinner.

Ingredients

• 2 medium zucchini, spiralized
• 2 slices bacon, chopped
• 1 whole egg
• 1 egg yolk
• 2 tbsp grated parmesan cheese
• 1 clove garlic, smashed
• 1/2 tsp freshly cracked black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Spiralize the zucchini into noodles and pat dry with paper towels to remove excess moisture.
2. Whisk the whole egg, egg yolk, and parmesan in a small bowl. Set aside.
3. Cook bacon in a skillet over medium heat until crispy, about 5 minutes. Remove with a slotted spoon.
4. Add the smashed garlic to the bacon fat and cook 30 seconds until fragrant. Discard garlic.
5. Add zucchini noodles to the skillet and toss 2 minutes until just warmed but still firm.
6. Remove pan from heat. Pour in the egg mixture and toss rapidly so the residual heat creates a creamy sauce without scrambling the eggs.
7. Top with crispy bacon, black pepper, and parsley. Serve immediately.

Nutrition Facts

Tips

• Keep the pan off direct heat when adding the egg to avoid scrambled eggs.
• Salt the zucchini noodles and let them sit 10 minutes, then pat dry to prevent a watery sauce.
• Use guanciale instead of bacon for a more authentic Roman flavor.