Keto Classic Pasta Carbonara
Transform dinnertime indulgence into a health-conscious delight with this Keto Classic Pasta Carbonara recipe. Perfect for low-carb enthusiasts, this innovative take on the traditional Italian favorite swaps carb-heavy pasta for fresh zucchini noodles, spiralized to perfection. Creamy richness comes from a velvety blend of eggs, Parmesan cheese, and heavy cream, while pancetta adds smoky, crispy perfection to every bite. Infused with garlic and topped with a sprinkle of fresh parsley, this dish is bursting with flavor and ready in just 30 minutes. Ideal for weeknight meals or impressive entertaining, this keto-friendly twist preserves all the luxurious taste of carbonara without the guilt, while highlighting wholesome ingredients and clever cooking techniques.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 3 large Eggs
- 1 cup Parmesan cheese, grated
- 8 oz Pancetta, diced
- 2 cloves Garlic, minced
- 0.5 cup Heavy cream
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Using a spiralizer or a julienne peeler, create zucchini noodles from the zucchini and set aside.
In a mixing bowl, whisk together the eggs, parmesan cheese, and heavy cream until smooth. Season with a pinch of salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium heat.
Add the diced pancetta to the skillet and cook until crispy, about 4-5 minutes.
Add the minced garlic to the skillet and sauté for an additional 30 seconds, ensuring it does not burn.
Add the zucchini noodles to the skillet, tossing to coat in the pancetta drippings for about 2-3 minutes until slightly softened.
Remove the skillet from the heat and slowly pour the egg and cheese mixture over the zucchini, stirring continuously to create a creamy sauce. Stir quickly to avoid scrambling the eggs.
Return the skillet to very low heat if necessary to warm through, stirring constantly until the sauce thickens and coats the noodles, approximately 1-2 minutes. Be careful not to overcook.
Season the carbonara with more salt and plenty of black pepper to taste.
Divide onto plates and garnish with additional grated parmesan and fresh parsley before serving.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 14837 mg | 645% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 55.1 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1143 mg | 88% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2485 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
