Healthy Keto Zucchini Carbonara Recipe

Try our new keto-friendly twist on Italian pasta—zucchini carbonara! Instead of regular noodles, we use zucchini noodles (or “zoodles”) sautéed with crispy bacon, eggs, Parmesan cheese, and black pepper. It’s like spaghetti, but low-carb and super tasty. This dish is perfect for a quick and easy dinner or lunch that’ll leave you satisfied.

Our keto zucchini carbonara takes the richness of Italian pasta and makes it low-carb. We turn simple zucchinis into noodles that mimic spaghetti. Then, we mix them with a yummy sauce made from bacon, eggs, Parmesan, and black pepper. It’s a bit fancy with the bacon and Parmesan, but there’s hardly any carbs!

To make it look extra pretty, we sprinkle some freshly chopped chives on top of the creamy zoodles. This keto carbonara recipe can go from the pan to your table in under 30 minutes. It’s perfect for a quick and delicious weekday dinner or a fancy weekend lunch.

Using zucchini instead of regular noodles keeps the carbs low without losing the spaghetti feel. Our recipe is great when it’s the end of the week, and your fridge or pantry is running low—you only need a few ingredients!

Keto Zucchini Carbonara Recipe Ingredients

✅Zucchini: Zucchini is a cool veggie that can do a lot in keto cooking. You can slice it, roast it, shred it, or even make noodles out of it. It’s awesome for keto carbonara because the creamy sauce sticks nicely to the noodles, making every bite super tasty.

✅Eggs: Eggs make carbonara creamy. Tossing a couple of eggs into the mix thickens the sauce, giving it a smooth and velvety feel that hugs the zoodles just right.

✅Bacon: Bacon smells amazing and tastes salty. It’s a must-have for carbonara. Cook it until it’s crispy and golden to add a nice crunch to the soft zucchini noodles.

✅Parmesan Cheese: Mix grated parmesan with eggs and black pepper to get that classic carbonara taste. The parmesan melts into the sauce perfectly. If you don’t have parmesan, any hard cheese that melts well will do.

✅Fresh Chives: Sprinkling fresh chives on your dish takes just a moment, but it makes it look extra nice. Fresh chives have a hint of garlic that hangs out in the background of the carbonara, not stealing the spotlight from the cheese, egg, and bacon goodness.

✅Black Pepper: Italians love using a bunch of cracked black pepper in carbonara. Our keto zucchini version needs it too. Black pepper adds a strong, woody flavor that goes great with crispy bacon, fresh chives, and the cheesy carbonara sauce.

Measurements of Ingredients:-

2 medium Zucchinis
4 slices Bacon
2 Medium Eggs
1/2 Cup Parmesan Cheese
1/4 Teaspoon Black Pepper
Fresh Chives Finely Chopped

Preparation Time for Keto Zucchini Carbonara

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Course: Dinner, Mains
Cuisine: American, Italian
Calories: 271
Diet: Gluten-free, Grain-free, Keto

The process to make Keto Zucchini Carbonara

Let’s cook up some tasty keto zucchini carbonara in simple steps!

Step 1: Cook bacon in a big pan on medium heat until it’s crispy. Take the bacon out, and keep the fat in the pan.

Step 2: Put zucchini noodles in the pan with the bacon fat. Cook them for 2-3 minutes until they’re a bit soft but still a little firm. Don’t cook too much, or they’ll get mushy.

Step 3: In a small bowl, mix eggs, parmesan cheese, and black pepper. Push the zucchini to one side of the pan and pour the egg mix on the other side.

Step 4: Let it cook for a bit, then use a spatula to mix the zucchini with the egg mix. Stir until all the noodles are covered, and the parmesan is melted.

Step 5: The heat left in the pan will finish cooking the eggs without scrambling them. Take the pan off the heat, chop the crispy bacon, and add it to the carbonara.

Step 6: Serve the keto zucchini carbonara hot, and sprinkle some fresh chives on top for a final touch! Enjoy your delicious meal!

Some tips and variations for Keto Zucchini Carbonara

No Spiralizer? No problem! If you don’t have a fancy spiralizer, you can still make zucchini noodles. Grab a vegetable peeler, and slice the zucchini into thin ribbons. They’ll work just as well in your carbonara.

Vegetarian Keto Carbonara: To make this keto carbonara veggie-friendly, skip the bacon. Instead, mushrooms make a great substitute. Choose chestnut mushrooms—they keep their shape and have a nice flavor that goes well with parmesan and black pepper.

Broccoli Keto Carbonara: Don’t have zucchini? No worries! You can use other low-carb veggies. Broccoli, for example, can be turned into noodles with a spiralizer. Just be careful not to cook them too long, or they might get a bit floppy.