Keto Spaghetti Carbonara
Indulge in the creamy, savory goodness of Keto Spaghetti Carbonara, a low-carb twist on the Italian classic that's perfect for keto enthusiasts. This recipe swaps traditional pasta for zucchini noodles, or "zoodles," providing a nutrient-rich, gluten-free alternative that complements the velvety sauce. Crispy pancetta, rich egg yolk and Parmesan cheese blend seamlessly with a touch of garlic and heavy cream for a luscious, satisfying dish that's both flavorful and guilt-free. Ready in just 30 minutes, this easy keto recipe is perfect for weeknight dinners or special occasions. Garnished with fresh parsley and a sprinkle of black pepper, each plate is a vibrant feast for the senses. Whether you're embracing keto or simply looking for a lighter take on spaghetti carbonara, this dish delivers classic flavors in a health-conscious way!
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Recipe Information
Ingredients
- 3 pieces Zucchini (medium-sized)
- 2 tablespoons Olive oil
- 4 large Egg yolks
- 0.25 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Pancetta (diced)
- 2 cloves Garlic (minced)
- 0.25 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Wash the zucchini and trim the ends. Use a spiralizer or julienne peeler to create zucchini noodles (zoodles). Set them aside on a clean dish towel to absorb excess moisture.
In a small mixing bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until well combined. Set this mixture aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes. Use a slotted spoon to remove the pancetta from the skillet, leaving the rendered fat behind.
Add the minced garlic to the same skillet and sauté for 30 seconds, being careful not to burn it.
Add the zucchini noodles to the skillet and sauté for 2-3 minutes, just until they begin to soften. Do not overcook, as they can become watery.
Remove the skillet from heat and let it cool slightly for 1-2 minutes. Slowly pour the egg yolk mixture into the skillet, stirring quickly to coat the zoodles evenly without scrambling the eggs. The residual heat will cook the sauce.
Stir in the crispy pancetta and season with salt and freshly ground black pepper to taste.
Divide the Keto Spaghetti Carbonara between two plates, garnish with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 15.2 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1520 mg | 117% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2186 mg | 46% | |
*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.
