Keto Meal Recipes
Keto Carbonara with Zoodles
Zucchini noodles or zoodles are more than just an “alternative” to regular pasta – they’re a culinary treat! With all the creamy textures and crispy-bacon crunch of the Italian classic, this quick and satisfying keto recipe hits all the right notes.
Recipe by: Anne Aobadia | Photo by Naomi Sherman
7 g net carbs | 2 g fiber | 67 g fat | 25 g protein | 728 kcal
Prep/Cooking Time: 15 + 20 min | Easy | 4 Servings
• 240 ml heavy whipping cream
• 2 tbsp butter
• 300 g bacon or pancetta, diced
• salt and pepper
• 800 g zucchini, zoodles
• 4 egg yolks
• 240 ml (80 g) shredded Parmesan cheese, save some for serving
1. Use a spiralizer to create zucchini noodles (zoodles). If you don’t have a spiralizer, a potato peeler can be used instead to create slightly wider zoodles.
1. In a large frying pan, melt butter over medium heat. Add bacon and fry until crispy.
2. Set aside the bacon in the pan, including the fat, and allow it to cool.
1. Pour heavy cream into a saucepan over medium-high heat and bring to a boil. Add a pinch of salt. Reduce the heat and continue to gently boil until the cream has reduced down by approximately one quarter.
2. Remove the saucepan from the heat and allow the cream to reduce in temperature, stir occasionally to prevent a skin from forming.
3. In a separate bowl (while the cream is reducing), combine the egg yolks, cooked diced bacon including the fat, and parmesan cheese.
4. Add the egg-bacon-parmesan cheese mixture to the just warm sauce, stirring continuously to ensure the egg mixture does not scramble. Add salt and pepper to taste.
5. Return the saucepan to medium-low heat to gently warm the sauce. Add the zoodles to the saucepan and warm through (1-2 minutes).
Divide the carbonara up into portions and plates. Top with a generous amount of freshly grated parmesan.
Vegetarian keto carbonara
You can easily turn this recipe into a vegetarian keto dish! You can just skip the bacon and instead you can add some olive oil to your keto carbonara after combining the zoodles with the parmesan mixture.