Low Carb Spaghetti Carbonara
Indulge in a guilt-free twist on a classic Italian favorite with this Low Carb Spaghetti Carbonara. Perfect for keto and gluten-free diets, this recipe features zucchini noodles as a light, nutritious alternative to traditional pasta, paired with crispy pancetta, a rich Parmesan cheese sauce, and fragrant garlic. The creamy egg mixture coats the zucchini noodles beautifully, creating a velvety texture without the carbs. Ready in just 30 minutes, this easy-to-follow, low-carb dinner recipe is a flavorful way to enjoy comfort food while staying on track. Serve it fresh with a sprinkle of parsley for a vibrant garnish—your tastebuds won't even miss the pasta!
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Recipe Information
Ingredients
- 4 pieces Zucchini (medium, spiralized into noodles)
- 2 pieces Eggs (large)
- 1 cup Parmesan cheese (grated)
- 0.25 cup Heavy cream
- 4 ounces Pancetta (diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Prepare the zucchini noodles by spiralizing the zucchini into thin spaghetti-like strands. Set them aside.
In a medium mixing bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth. Season with a pinch of salt and black pepper, and set aside.
Heat a large skillet over medium heat. Add the olive oil and diced pancetta. Cook, stirring frequently, until the pancetta is crispy, about 5-6 minutes.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to let the garlic burn.
Reduce the heat to low. Add the zucchini noodles to the skillet and toss gently with the pancetta and garlic until warmed and slightly softened, about 3-4 minutes.
Remove the skillet from heat. Slowly pour the egg and Parmesan mixture over the zucchini noodles, stirring continuously to coat the noodles and create a creamy sauce. The residual heat will cook the eggs gently without scrambling them.
Taste the dish and adjust seasoning with additional salt and pepper if needed.
Divide the low-carb carbonara into serving plates and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 6695 mg | 291% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 20.0 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2815 mg | 217% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2875 mg | 61% | |
*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.
