Low Carb Buldak Carbonara
Indulge in the creamy, spicy goodness of Low Carb Buldak Carbonara, a guilt-free twist on the beloved Korean-Italian fusion dish. Packed with flavor, this recipe combines tender chicken breast marinated in gochujang (Korean chili paste) and garlic, with zucchini noodles—or "zoodles"—as a low-carb alternative to pasta. A rich carbonara sauce made with heavy cream, egg yolks, and Parmesan cheese adds luxurious creaminess while perfectly balancing the fiery kick of the gochujang. Quick to prepare in under 40 minutes, this dish is ideal for busy weeknight dinners or a keto-friendly crowd-pleaser. Garnished with fresh green onions for a bright finishing touch, every bite bursts with bold flavors and creamy textures that will keep you coming back for more. Perfectly suited for fans of high-protein, low-carb meals and adventurous fusion cuisine!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Go chu jang (Korean chili paste)
- 4 cloves Garlic, minced
- 3 medium Zucchini
- 1 cup Heavy cream
- 4 large Egg yolks
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 Green onions, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Slice the chicken breast into bite-sized pieces.
In a bowl, mix the chicken with gochujang and minced garlic. Set aside to marinate while preparing other ingredients.
Use a spiralizer to turn the zucchini into noodles (zoodles). If you don't have a spiralizer, you can slice the zucchini thinly.
In a large pan, heat olive oil over medium heat. Add the marinated chicken to the pan and cook until fully cooked through, about 5-7 minutes.
In a separate bowl, whisk together heavy cream, egg yolks, and half of the grated Parmesan cheese to create a smooth sauce. Season with salt and black pepper.
Once the chicken is cooked, add the zucchini noodles to the pan. Toss everything together and cook for 2-3 minutes until the zucchini is slightly tender.
Remove the pan from the heat, and quickly stir in the cream mixture. The residual heat will cook the sauce, making it creamy. Stir continuously to prevent scrambling the eggs.
Sprinkle the remaining Parmesan cheese over the dish and give it a final toss to combine all the flavors.
Garnish with chopped green onions for a fresh burst of flavor and serve immediately.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 776 mg | 17% | |
*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.
