This keto carbonara recipe slathers a delicious, creamy sauce packed with crispy bacon and parmesan cheese over low carb zucchini noodles. While it is definitely not a traditional carbonara recipe, it is so easy and tasty you are going to want to add this recipe to your weekly repertoire. Don’t worry about watery zucchini noodles any longer using our foolproof technique.
Why we love this recipe!
- Everyday ingredients are made into creamy low carb pasta.
- Our technique for making zucchini noodles that aren’t watery.
- A delicious way to add extra veggies to your meal.
What you will need to make this recipe
Now, this is NOT a traditional carbonara recipe! Traditionally a carbonara sauce is made from pancetta, egg yolks, and pecorino cheese which come together as a sauce with some of the pasta cooking water. As we are using zucchini noodles for a low carb alternative, we prefer to make a creamier sauce using cream. We also prefer to use bacon and parmesan cheese as we usually have these ingredients on hand.
- Zucchini – Firm, straight zucchinis work best in the spiralizer. The larger a zucchini is the more watery it may be, which we are trying to avoid for this recipe. If you don’t have access to a spiralizer, you can now also purchase zoodles in the fresh fruit and vegetable section of many grocery stores.
- Butter – We like to use grass-fed salted butter in this recipe. If you prefer you can use olive oil instead.
- Bacon – You can substitute pancetta, guanciale, or even leg ham.
- Garlic – We like to use freshly minced garlic, using a microplane in this recipe. You can also use store-bought garlic paste.
- Cream – Heavy cream or what is known as pure cream in Australia.
- Parmesan cheese – We like to use finely grated parmesan cheese in this recipe, you can also use pecorino cheese.
- Salt & pepper
Equipment
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You may need –
Step by step instructions
- Use a spiralizer to make zucchini noodles out of the zucchini.
- Place the zucchini noodles in a strainer or bowl and toss together with the salt.
- Leave the zucchini noodles to sit for 15-20 minutes to allow them to release liquid. You will notice they deflate a lot.
- Squeeze as much liquid as you can out of the zucchini noodles.
- Heat a large skillet and add the butter and bacon. Cook for about 5 minutes until the bacon is starting to get crispy.
- Reduce the heat to low and add the cream, parmesan cheese and black pepper. Stir to combine and allow to gently simmer to thicken.
- Add the zucchini noodles to the sauce and simmer gently to heat the noodles through.
Our other favorite keto pasta recipes!
Check out some of our other low carb pasta recipes. We have used a range of low carb pasta options including; noodles, konjac noodles, spaghetti squash, hearts of palm pasta, legume pasta.
- Easy keto lasagne
- Keto creamy pesto pasta
- Creamy bacon noodles
- Keto mac & cheese
- Zucchini noodle salad
Expert tips, suggestions & how to store
- Storage – this zucchini carbonara can be stored covered in the fridge for 4-5 days and reheats well in the microwave for a work lunch. It may be slightly more watery when reheated due to the zucchini.
- Make ahead – This dish is best made prior to serving. You can spiralize the zucchini ahead of time and it will keep in the fridge for a few days.
- Substitutions – Instead of parmesan cheese you can use pecorino or other hard, dry cheeses. In place of the bacon, you can use pancetta or even ham.
- Low carb pasta alternatives – If you are not a zucchini, here are some other low carb pasta options – konjac noodles, spaghetti squash, hearts of palm pasta, legume pasta.
- Cooking tips – When adding the cream make sure you have reduced the heat to low to avoid splitting the cream.
- Zucchini noodles – Make sure you salt the zucchini, allow it to sit, and then squeeze out as much water as possible for the best result.
A traditional carbonara sauce made with pancetta, egg and cheese is keto-friendly, however traditional pasta is high in carbohydrates. You can use zucchini noodles or other low carb pasta alternatives to make a keto carbonara.
Traditionally carbonara uses pecorino romano cheese or a combination of parmigiano reggiano and pecorino romano. A hard, salty cheese is best so cheddar cheese could be used as an alternative.
The best way is to sprinkle salt on the raw zucchini noodles and allow them to sit for about 15 minutes. They will deflate and release a lot of liquid. Next squeeze the noodles and try to release as much water as possible. Then gently heat the zucchini noodles in your sauce or meal. Do not boil zucchini noodles or cook them in water.
While not exactly the same texture as spaghetti, zucchini noodles do have a texture similar to al dente spaghetti and are a good alternative if you are looking for a low carb or gluten free option.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Ingredients
- 2 zucchini, medium-large (1lb or 500g)
- ½ tsp salt
- 1 tbsp butter (15g)
- 4 rashers bacon, chopped (4oz or 100g)
- 1 tsp garlic, minced
- ½ cup cream
- 1 oz parmesan cheese, finely grated (30g)
- ¼ tsp cracked black pepper
To serve
- parmesan cheese, grated
- cracked black pepper
Instructions
- Spiralize the zucchini to make the zucchini noodles.
- Place your zucchini noodles in a strainer or bowl, sprinkle with salt and toss to coat the noodles in the salt. Set aside for 15-20 mins to allow the zucchinis to release some of their water.
- Once the zucchini has sat for 15-20 minutes. Use your hands or a clean tea towel to squeeze as much water as you can from the zucchini noodles. Set aside while you prepare the sauce.
- Place a skillet over medium-high heat, once pan is heated add the butter and the bacon. Cook bacon for 5-6 minutes or until golden brown, stirring occasionally.
- Once bacon is cooked, add the garlic and cook for 30 seconds. Be careful not to burn the garlic.
- Turn the heat down to low and add the cream, parmesan and pepper to the bacon mixture, stir in the bacon and scrape the bottom of the pan with a wooden spoon to release any crispy bacon bits into the creamy sauce.
- Let the sauce simmer for 1-2 minutes to thicken.
- Add the prepared zucchini noodles to the sauce and stir to coat with the creamy sauce. Allow to simmer for a few minutes to heat the noodles through.
- Serve with extra grated parmesan cheese and pepper sprinkled on top.
Notes
- Storage – this zucchini carbonara can be stored covered in the fridge for 4-5 days ans reheats well in the microwave for a work lunch. It may be slightly more watery when reheated due to the zucchini.
- Make ahead – This dish is best made prior to serving. You can spiralize the zucchini ahead of time and it will keep in the fridge for a few days.
- Substitutions – Instead of parmesan cheese you can use pecorino or other hard, dry cheeses. In place of the bacon you can use pancetta or even ham.
- Low carb pasta alternatives – If you are not a zucchini, here are some other low carb pasta options – konjac noodles, spaghetti squash, hearts of palm pasta, legume pasta.
- Cooking tips – When adding the cream make sure you have reduced the heat to low to avoid splitting the cream.
- Zucchini noodles – Make sure you salt the zucchini, allow it to sit and then squeeze out as much water as possible for the best result.
Absolutely yummy 😋
Thank you.
This was amazing! The slendier soybean noodles are really yummy too. Very similar to normal fettucine
So glad you enjoyed it Brooke – thanks so much!
So yummy! Really enjoyed the soybean pasta, its so similar to normal pasta. I used the slender soybean fettuccine. Keep the great recipes coming guys
Thank you so much – will do!
a quick and easy fabulous tasting dish. I couldn’t believe how something so simple could taste so damn amazing. I stirred an egg yolk through the sauce at the end for extra decadence. Where has this pasta been my whole life?! I’m now completely addicted.
We love it as well. it is so good.
OMG This was so delicious – may just knock Mornay off TOP spot.
Another serve left for lunch after Zumba tomorrow.
Haven’t had this pasta before will definitely have again.
Well done Girls another success.
That was pretty damn delicious. Just made it for me and the fam. Both my kids (3 and 5) ate their whole serve. I wish there was leftovers for lunch tomorrow but the pans been scraped clean. Thank you for this recipe!
So glad you enjoyed it Kerri. I think we might have this again on the weekend.