Paleo Classic Pasta Carbonara
Indulge in the creamy decadence of Paleo Classic Pasta Carbonara, a wholesome twist on the traditional Italian favorite. This recipe swaps out carb-heavy pasta for light and nutrient-packed zucchini noodles, making it perfect for those following paleo or low-carb diets. A silky sauce made from eggs, coconut milk, and nutritional yeast delivers rich, cheesy flavor without dairy, while crispy chunks of paleo-friendly bacon and fragrant garlic add irresistible depth. Ready in just 40 minutes, this gluten-free and grain-free dish is both satisfying and guilt-free. Garnished with fresh parsley and a drizzle of olive oil, this comfort food classic is elevated into a healthier, flavorful meal your whole family will adore. Perfect for weeknight dinners or entertaining guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Zucchini
- 4 large Eggs
- 0.25 cup Coconut milk
- 8 slices Paleo-friendly bacon
- 2 cloves Garlic
- 2 tablespoons Nutritional yeast
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
Instructions
Begin by spiralizing the zucchini into noodles using a spiralizer or julienne peeler. Set the zucchini noodles aside on a clean kitchen towel to help absorb excess moisture.
In a medium bowl, whisk together the eggs, coconut milk, nutritional yeast, black pepper, and salt until well combined. This will be your carbonara sauce. Set aside.
Chop the bacon slices into small pieces. Add them to a large skillet or frying pan over medium heat. Cook the bacon until it's crispy, about 6-8 minutes. Once cooked, remove the bacon from the pan with a slotted spoon and drain on paper towels, leaving the bacon fat in the pan.
Minced the garlic cloves and add them to the bacon fat in the pan. Sauté the garlic over medium heat until fragrant, about 1 minute.
Add the zucchini noodles to the pan with the garlic and bacon fat, tossing to coat the noodles. Sauté the noodles for 3-4 minutes until they are slightly tender but still firm to the bite.
Reduce the heat to low and return the crispy bacon to the pan, combining it with the zucchini noodles.
Slowly pour the carbonara sauce over the zucchini noodles and bacon mixture, stirring constantly as the sauce thickens and coats the noodles evenly. This should take about 2-3 minutes.
Drizzle olive oil over the finished dish if desired. Finish with a sprinkle of chopped fresh parsley for garnish.
Serve the Paleo Classic Pasta Carbonara hot immediately.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 12147 mg | 528% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 59.5 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 265 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3548 mg | 75% | |
*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.
