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Zucchini carbonara served on a plate with the skillet in the background.
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Keto Carbonara

This creamy zucchini noodle pasta is packed with flavor from the bacon and parmesan cheese. Not traditional but absolutely delicious!
Course Dinner
Cuisine Keto
Prep Time 5 minutes
Cook Time 10 minutes
Sitting Time 15 minutes
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

Calories: 532kcal | Carbohydrates: 11g | Protein: 14g | Fat: 49g | Fiber: 2g | Sugar: 7g | Net Carbs: 9g