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    Home » Meals

    Published: Feb 21, 2020 · Modified: Sep 29, 2020 by Erika Burt & Danielle Coonerty

    Keto Carbonara

    This creamy zucchini noodle pasta is packed with flavor from the bacon and parmesan cheese. Not traditional but absolutely delicious!
    Jump to Recipe Print Recipe
    Zucchini carbonara served on a plate with the skillet in the background.

    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.

    Zucchini noodles in carbonara sauce on a plate with a fork about to take a bite.
    Pin this recipe for later!
    Contents hide
    1 Why we love this recipe!
    2 What you will need to make this recipe
    3 Step by step instructions
    4 Our other favorite keto pasta recipes!
    5 Expert tips, suggestions & how to store
    6 Keto Carbonara

    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 
    All the ingredients laid out to make keto carbonara.

    Equipment

    Disclosure: This post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel.

    You may need –

    • Spiralizer
    • Skillet
    Keto carbonara ready to eat in the skillet.

    Step by step instructions

    1. Use a spiralizer to make zucchini noodles out of the zucchini.
    2. Place the zucchini noodles in a strainer or bowl and toss together with the salt.
    3. Leave the zucchini noodles to sit for 15-20 minutes to allow them to release liquid. You will notice they deflate a lot.
    Zucchini noodles being created from putting a zucchini through a spiralizer.
    1. Spiralize the zucchinis
    Zucchini noodles in a strainer.
    2. Toss the zucchini noodles with salt.
    Zucchini noodles in the strainer after sitting in the salt, they have collapsed in size.
    3. Leave to sit to release liquid.
    1. Squeeze as much liquid as you can out of the zucchini noodles.
    2. Heat a large skillet and add the butter and bacon. Cook for about 5 minutes until the bacon is starting to get crispy.
    Zucchini noodles in a bowl after the excess liquid squeezed out of them.
    4. Squeeze the liquid from the zucchini noodles.
    Bacon frying in a skillet. It has browned and realeased the bacon grease.
    5. Cook the butter and bacon in a skillet until getting crispy.
    1. Reduce the heat to low and add the cream, parmesan cheese and black pepper. Stir to combine and allow to gently simmer to thicken.
    2. Add the zucchini noodles to the sauce and simmer gently to heat the noodles through.
    Carbonara sauce ready for the zucchini noodles to be added to the skillet.
    6. Reduce heat and add cream, pepper and parmesan and allow to simmer gently.
    Keto carbonara finished in the skillet.
    7. Add the zucchini noodles to the sauce and simmer gently to heat them 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
    A piece of keto lasagne on a blue plate with the tray of lasagne in the background.
    Keto lasagne with hearts of palm.
    Overhead shot of keto creamy pesto pasta.
    Creamy pesto pasta with soybean spaghetti.
    Creamy zucchini noodles with Boursin cheese.

    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.
    Zucchini carbonara served on a plate with the skillet in the background.
    Can you eat carbonara on keto?

    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.

    What can you use instead of Parmesan in 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.

    How do you make zoodles that aren’t watery?

    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.

    Do zucchini noodles have the same texture as pasta?

    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.

    Please rate and review our recipes if you love them

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    • Cream Cheese Pasta
    • Lemon Chicken Marinade
    • Mexican chicken marinade
    • Smoked Chicken Salad
    • Tandoori Chicken Salad
    Zucchini carbonara served on a plate with the skillet in the background.

    Keto Carbonara

    Print Recipe Pin Recipe
    This creamy zucchini noodle pasta is packed with flavor from the bacon and parmesan cheese. Not traditional but absolutely delicious!
    Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Sitting Time: 15 minutes minutes
    Have Butter will Travel Erika Burt & Danielle Coonerty
    Course: Dinner
    Cuisine: Keto
    Servings: 2
    Calories: 532kcal
    Author: Erika Burt & Danielle Coonerty

    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.
    Note: This is based on the ingredients we used, nutritional information may vary depending on the ingredients used. 

    Nutrition Per Serve

    Calories: 532kcal | Carbohydrates: 11g | Protein: 14g | Fat: 49g | Fiber: 2g | Sugar: 7g | Net Carbs: 9g
    Want more free recipes like this?Check out Have butter will travel for 5 keto family favourites dinners

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    Reader Interactions

    Comments

    1. Erica Cassidy says

      December 22, 2021 at 7:33 pm

      Absolutely yummy 😋

      Reply
      • havebutterwilltravel says

        December 28, 2021 at 7:41 am

        Thank you.

        Reply
    2. Brooke says

      July 01, 2021 at 3:31 pm

      This was amazing! The slendier soybean noodles are really yummy too. Very similar to normal fettucine

      Reply
      • havebutterwilltravel says

        July 01, 2021 at 3:33 pm

        So glad you enjoyed it Brooke – thanks so much!

        Reply
    3. Brooke says

      June 30, 2021 at 8:39 pm

      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

      Reply
      • havebutterwilltravel says

        July 01, 2021 at 3:33 pm

        Thank you so much – will do!

        Reply
    4. Fifi says

      April 05, 2020 at 12:11 am

      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.

      Reply
      • havebutterwilltravel says

        April 05, 2020 at 11:17 am

        We love it as well. it is so good.

        Reply
    5. Michele says

      March 01, 2020 at 6:38 pm

      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.

      Reply
    6. Kerri says

      February 27, 2020 at 5:24 pm

      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!

      Reply
      • havebutterwilltravel says

        February 28, 2020 at 9:37 am

        So glad you enjoyed it Kerri. I think we might have this again on the weekend.

        Reply
    4.45 from 9 votes (4 ratings without comment)

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