Low Carb Classic Spaghetti Carbonara
Indulge in the rich, creamy flavors of 'Low Carb Classic Spaghetti Carbonara,' a guilt-free twist on the beloved Italian dish. This recipe swaps traditional pasta for zucchini noodles, keeping carbs low while still delivering the comforting essence of carbonara. A luscious sauce made with eggs, Parmesan cheese, and a splash of heavy cream is perfectly paired with crispy pancetta and aromatic garlic, creating a mouthwatering blend of savory goodness. Ready in just 35 minutes, this dish is perfect for busy weeknights or entertaining guests with a health-conscious appetite. Garnished with fresh black pepper and extra Parmesan, it’s a decadent yet wholesome meal you’ll crave again and again. Perfect for low-carb, keto, or gluten-free lifestyles, this recipe is a delicious homage to Italian culinary tradition!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 large Eggs
- 1 cup Parmesan cheese, grated
- 0.25 cup Heavy cream
- 0.5 cup Pancetta, diced
- 1 tablespoon Olive oil
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Salt
- 2 cloves Garlic, minced
Instructions
1. Use a spiralizer to turn the zucchinis into noodles. If you don't have a spiralizer, you can use a julienne peeler or a vegetable peeler for long strips, then slice into thinner noodle-like strands.
2. In a medium bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper until well combined and set aside.
3. Heat a large skillet over medium heat. Add olive oil and diced pancetta. Cook for about 5 minutes, stirring occasionally, until the pancetta becomes crispy.
4. Add minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
5. Increase the heat to medium-high and add the zucchini noodles to the skillet. Toss the zoodles in the pancetta and garlic mixture for about 3-4 minutes until they are tender but still slightly firm.
6. Turn off the heat, then immediately pour the egg mixture over the zucchini noodles, tossing quickly to coat thoroughly while the residual heat cooks the eggs gently, forming a creamy sauce.
7. If needed, place the skillet back on low heat to gently warm through, but be careful not to scramble the eggs.
8. Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper if desired.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 11369 mg | 494% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 54.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1082 mg | 83% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2117 mg | 45% | |
*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.
