Spaghetti carbonara but made with zucchini noodles! Creamy, savory, cheesy — it tastes just like real pasta but with almost zero carbs. A total game changer for pasta lovers who are on a diet.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 large zucchini
- 2 strips turkey bacon or beef bacon, sliced into small pieces
- 2 egg yolks
- 30g grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- to taste Salt and pepper
- Chopped parsley for garnish
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👩🍳 Instructions
- 1 Make the zoodles: use a spiralizer, or shave the zucchini lengthwise with a peeler.
- 2 Sprinkle with salt, let sit for 10 minutes, then squeeze out the liquid with paper towels.
- 3 Whisk the egg yolks with the grated Parmesan and black pepper; set aside.
- 4 Heat the olive oil and cook the bacon until crispy.
- 5 Sauté the garlic for 30 seconds.
- 6 Add the zoodles and sauté for just 2 minutes — don't overcook them.
- 7 Turn off the heat and wait 30 seconds.
- 8 Pour in the egg-Parmesan mixture and stir quickly — the residual heat will turn it into a creamy sauce without needing any cream.
- 9 Serve immediately, topped with extra Parmesan and parsley.
💡 Tips
• Squeeze the zucchini until it's really dry so the dish doesn't turn out watery.
• Turn off the heat before pouring in the egg mixture so it doesn't turn into scrambled eggs.
• This is a favorite recipe in the Indonesian keto community!
📊 Nutrition Facts / serving
220
Calories (kcal)
16g
Protein
14g
Fat
8g
Carbs
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