Prep Time | 10 mins |
Cook Time | 10 mins |
Meal Type | Dinner |
Servings | 1 |
Carbs | 4.8 g |
This Zoodle Carbonara is a nutritious, low-carb version of the traditional Italian favourite. Zucchini noodles (or "zoodles") replace pasta for a lighter, diabetes-friendly option, while creamy egg yolk and parmesan form a delicious, glossy sauce.
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Zucchini (for zoodles):
A low-calorie, low-carb vegetable rich in fibre, helping to keep you full and support digestion.
Egg yolks:
High in protein and healthy fats, egg yolks help to create a creamy, satisfying sauce without the need for heavy cream.
Pancetta:
Adds savoury, crispy texture and a rich flavour, while providing healthy fats and protein.
Parmesan cheese:
Full of calcium and protein, parmesan cheese enhances the creamy sauce while adding a sharp, tangy flavour.
Olive oil:
Packed with heart-healthy monounsaturated fats, olive oil supports overall health and adds richness to the dish.
Garlic:
Known for its anti-inflammatory properties, garlic adds bold flavour and supports immune health.
Low Carb Zoodle Carbonara
Ingredients
- 250 g zucchini, cut into zoodles
- 1 egg yolk
- ½ tbsp cream
- 1⁄8 cup parmesan cheese
- ½ tbsp extra virgin olive oil
- 25 g pancetta, diced
- ½ garlic clove, crushed
- pinch salt
Garnish
- ½ tbsp parsley, flat-leaf, finely chopped
- ½ tbsp parmesan cheese
COOK MODE
Instructions
- Place zoodles in a large colander, sprinkle with sea salt and set aside for 10 minutes. Rinse zoodles under cold running water. Pat dry with absorbent paper to remove excess moisture.
- Whisk the egg yolks, cream and parmesan together in a medium-sized bowl. Season with salt and pepper. Set aside.
- Heat 1 teaspoon of the oil in a large frying pan over medium heat. Cook the pancetta, stirring, for 5 minutes or until golden and crisp. Transfer to a plate and set aside. (Skip this step if you're making a vegetarian version).
- Heat remaining oil in the same pan over medium heat. Add garlic and cook, stirring, for 1 minute or until fragrant. Add zoodles and cook, tossing with tongs, for 1–2 minutes or until just tender. Do not overcook. Remove from heat.
- Return pancetta to the zoodle pan with egg mixture and quickly toss, until egg mixture coats zoodles and forms a glossy sauce. Season with salt and pepper. Serve immediately garnished with parsley and extra parmesan.
