Zucchini Noodle Carbonara

Name: Zucchini Noodle Carbonara
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium zucchini, spiralized; 8 oz pancetta or thick-cut bacon, diced; 4 large eggs; 2 large egg yolks; 1 cup Parmesan cheese, finely grated; 4 garlic cloves, minced; 1 tsp freshly ground black pepper; 1/2 tsp salt; 2 tbsp olive oil

Spiralized zucchini tossed in a rich egg-and-Parmesan carbonara sauce with crispy pancetta - all the indulgence of classic pasta carbonara without the carbs.

30 minMediumServes 4420 cal/serving

ItalianDinnerStovetopKetoLow CarbGluten-FreeAlcohol-FreeCorn-Free

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Ingredients

4 medium zucchini, spiralized
8 oz pancetta or thick-cut bacon, diced
4 large eggs
2 large egg yolks
1 cup Parmesan cheese, finely grated
4 garlic cloves, minced
1 tsp freshly ground black pepper
1/2 tsp salt
2 tbsp olive oil

Instructions

1

Pat the 4 spiralized medium zucchini dry with paper towels and lightly season with 1/2 tsp salt. Let sit for 5 minutes, then pat dry again to draw out excess moisture.
2

In a large skillet over medium heat, cook 8 oz diced pancetta or thick-cut bacon until crispy and the fat has rendered, about 6 to 8 minutes. Add 4 minced garlic cloves and cook for 30 seconds more. Remove the pan from heat and set aside, reserving the fat in the pan.
3

In a bowl, whisk together 4 large eggs, 2 large egg yolks, 1 cup finely grated Parmesan cheese, and 1 tsp freshly ground black pepper until well combined.
4

Heat 2 tbsp olive oil in the skillet over medium-high heat. Add the zucchini noodles and toss for 1 to 2 minutes just until barely tender - do not overcook or they will become watery.
5

Remove the skillet from heat completely. Wait 30 seconds for the pan to cool slightly, then pour the egg mixture over the zucchini and toss constantly for 60 seconds, using tongs, until the sauce turns creamy and coats the noodles. The residual heat will cook the eggs without scrambling them.
6

Add the crispy pancetta and any drippings back in, toss to combine. Taste and adjust salt if needed. Serve immediately topped with extra Parmesan and black pepper.

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Questions

What should Zucchini Noodle Carbonara look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until barely tender - do not overcook or they will become watery. Step 5: cook until the sauce turns creamy and coats the noodles.

Why pat it dry first in Zucchini Noodle Carbonara?

Step 1 reads: "Pat the 4 spiralized medium zucchini dry with paper towels and lightly season with 1/2 tsp salt." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for pancetta in Zucchini Noodle Carbonara?

The entry for Zucchini Noodle Carbonara calls for 8 oz pancetta or thick-cut bacon, diced. In its place: Bacon works; blanch it for a minute first if you do not want the smoke. Without pork, brown diced mushrooms hard in olive oil with a pinch of smoked paprika.

Can I use turkey bacon instead of bacon in Zucchini Noodle Carbonara?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Zucchini Noodle Carbonara uses 8 oz pancetta or thick-cut bacon, diced.

Can I make Zucchini Noodle Carbonara dairy-free?

Not cleanly. Here the dairy (1 cup Parmesan cheese, finely grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How many calories are in Zucchini Noodle Carbonara?

One serving (the recipe makes 4) is about 420 calories, with 22 g protein, 8 g carbohydrate and 26 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Italian Roasted Broccoli with Parmesan side
Tricolore Arugula Salad salad
Sun-Dried Tomato Pesto sauce
Drinkable Tiramisu drink

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