Defeat Diabetes

< 1 min read

A nutritious, low carb alternative to the classic Italian carbonara.

Prep time: 10 minutes Cook time: 10 minutes


  • 250g zucchini, cut into zoodles
  • 1 egg yolk
  • 1/2 tbsp cream
  • 10g (1/8 cup) parmesan cheese, plus 1/2 tbsp to serve
  • 1/2 tbsp olive oil
  • 25g pancetta, diced
  • 1/2 clove garlic, crushed
  • Pinch salt
  • 1/2 tbsp flat leaf parsley, finely chopped


  1. 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.
  2. Whisk the egg yolks, cream and parmesan together in a medium-size bowl. Season with salt and pepper. Set aside.
  3. Heat 1 teaspoons 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.)
  4. 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.
  5. 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.

Tip: Don’t toss out your egg whites! Pop them in a container and freeze for later use (just remember to note on the container how many egg whites are in there!).

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