Keto Pasta Carbonara with Zoodles

Keto Pasta 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.

Keto Pasta 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.
USMetric
4 servingservings

Ingredients

  • 1¼ cups 300 ml heavy whipping cream
  • 1 tbsp 1 tbsp butter
  • 10 oz. 275 g bacon or pancetta, diced
  • salt and pepper
  • 2 lbs 900 g zucchini
  • 4 4 egg yolkegg yolks
  • 3 oz. 75 g grated parmesan cheese, some more for serving

Instructions

Instructions are for 4 servings. Please modify as needed.

Zoodles

  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.
  2. Bacon

  3. In a large frying pan, melt butter over a medium heat. Add bacon and fry until crispy.
  4. Set aside the bacon in the pan, including the fat, and allow it to cool.
  5. Sauce

  6. 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.
  7. Remove the saucepan from the heat and allow the cream to reduce in temperature, stir occasionally to prevent a skin from forming.
  8. In a separate bowl (while the cream is reducing), combine the egg yolks, cooked diced bacon including the fat, and parmesan cheese.
  9. 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.
  10. Return the saucepan to medium-low heat to gently warm the sauce. Add the zoodles to the saucepan and warm through (1-2 minutes).

To serve

Divide the carbonara up into portions and plate. 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.

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49 comments

  1. carol
    Just made this and it was yummy, another winner.
    Reply: #19
  2. Kirsten
    I'm confused... what do you do with the yolks at the end?
  3. carol
    I didnt bother with the eggs
  4. Zoe
    I think the raw egg yolks go into the warm dish to cook gently and make the sauce rich and glossy. In fact a classic carbonara wouldn't use any cream at all - only raw egg yolks. I'm going to try the Diet Doctor version though, as it sounds delicious.
  5. Krista
    So is the zucchini raw?
  6. Krista
    Amazing! I didn't use the egg yolks either. I also sautéed the zucchini in the bacon grease instead of drizzling it on top. Yum!
  7. Caroline
    Just made this for lunch. Amazing, didn't use the egg yolk, fried the noodles in the bacon fat, highly recommended.
  8. Rachel
    So good!!!!!!!!!!!! I made mine with turkey strips and mushrooms. I added the zucchini strips at the end and heated them for 2 minutes maybe? They were soft but not mushy. I did use the egg yolk - simply added it to my dish before eating and the egg cooks enough for sure. Delicious!!!!!!
  9. Destiny H
    I wish I could see all nutrition info for this recipe to add in MyFitnessPal.
  10. Pete
    Destiny you can add recipes to MyFitnessPal directly in the app. after you select what meal you are adding to tap recipes at the top, then click create a recipe, then add from the web and you can copy the link directly in to myfitensspal. works great.
  11. Gracey
    Definitely one of my favourite recipes thus far. Very tasty, and I loved the "zoodles".
  12. Andrea
    Sooo yummy! This is possibly my favourite LCHF recipe, and it really hits the spot as far as a creamy pasta substitute goes. Even my husband (who doesn't like vegetables) thought it was fantastic. I put the egg yolks in at the end, as per recipe, and mixed it all up so they just become a part of the sauce. Delicious!
  13. Mark
    Call it whatever you like, but certainly not carbonara... :)
  14. Kelli
    This may be a stupid question, but are the nutritional facts per serving or per recipe? When I did the calculations for each individual item per serving, it didn't match these numbers.
  15. Christine
    were can I find keto recipes just for Dinners?
  16. Donna
    Loved it!! I added garlic and mushrooms, and at the end I added some chopped Basil... Very good! but I didn't add the eggs either! (I forgot! ;)
  17. Pennie Morgan
    Would this freeze well? Anyone tried?
    Reply: #36
  18. Tanya
    Hi guys sup. The food was really nice and I just had t
  19. Shirley
    A typical carbonara recipe would have you mix them in at the end while it's all still on the stove. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Peace :)
  20. Shirley
    Just made this and it is AMAZING. I will definitely make this again.
  21. Alexandra Gooch
    Can this happen without mayo?
  22. JAMES HALES
    Is there a breakdown of the crabs by ingredient somewhere? I do not see how its more than 5.5 net carbs per serving?
  23. JAMES HALES
    *carbs
  24. Nina
    Just made this with a few tweets, I added chicken breast, garlic and onions. It came out lovely, I also added the Egg yolks at serving which made it lovely. I questioned it but decided to go with it. Two of us added the yolk one of us didn’t, you could tell the difference and the one who didn’t add the yolk regretted it.
  25. maryse
    I mix my egg yolks with my cream then pour it in once the rest is cooked, just simmer a few minutes and stir, done.
  26. Michelle
    The egg yolks get mixed in to the dish once it has been served. You stir them in on your plate while it's still warm. They make the sauce extra creamy and yummy.
  27. Alex
    This is not anywhere near Carbonara. There is no mayo, cream, or parsley in Carbonara. At all.

    Carbonara has butter, raw egg yolks, bacon, garlic, parmesan, course black pepper, and basil. That's it. Much better tasting. The black pepper is supposed to symbolize the carbon (coal) in the, the classic Italian 'coal miner's' dish.

    Reply: #29
  28. Gary E Perlin
    This was sooooo good. We added mushrooms and instead of all that mayo, we used 1 tblspn of avocado may and 2oz of cream cheese and half cup of whipping cream. Yum.
  29. Dione
    Hi Alex, zoodles aren’t pasta either! I’d love your quantities and method for proper carbonara please. Maybe D Dr will add it to the recipes for us. :-) To go with zoodles of course.
  30. allison
    awesome !!! Will make again !!
  31. KATHERINE
    according to a macros app im using, not based on caloric intake, im eating too much fat to lose weight, about 32g too much. im only eating these 3 meals a day in the plan. i dont how this will work.
    Reply: #32
  32. Kristin Parker Team Diet Doctor

    according to a macros app im using, not based on caloric intake, im eating too much fat to lose weight, about 32g too much. im only eating these 3 meals a day in the plan. i dont how this will work.

    Most calculator apps seem to over recommend protein and under recommend fat for some reason. We recommend keeping fat at about 70-75% of your calories and 20-25% from protein.

  33. Lisa
    I debated between giving this a 3 or a 4 stars but gave it a 4 because it really was good. It was VERY SOUPY, even after reducing the HWC. I added lots of salt and pepper and lemon juice to the mayo as it was so oily. I also added garlic to the pan as I cooked the zoodles which helped the dish not be so bland. I went ahead and added the egg yolk to the top but didn't find it added enough to make it worth it as the dish is already very rich.
    Reply: #34
  34. Courtney
    When you say soupy, did you mean from the cream or the zucchini? Zucchini noodles release so much liquid that I sweat them on paper towels for 30 minutes to an hour before cooking... turning them over frequently on the paper towels to absorb as much liquid as possible before. I'm going to try this recipe using this method!
  35. Marcin
    I don't care people say it's not real carbonara. It tastes great. I didn't even bother making zoodles, just cut zucchini roughly julienne style and fried it shortly in the fat from bacon. Unfortunately the sauce breaks if you want to reheat it the next day or I'm just unlucky.
    Reply: #37
  36. Jackie
    No. The zucchini will get mushy

    Would this freeze well? Anyone tried?

  37. Jackie
    It’s b/c of the water in the zucchini 😕

    I don't care people say it's not real carbonara. It tastes great. I didn't even bother making zoodles, just cut zucchini roughly julienne style and fried it shortly in the fat from bacon. Unfortunately the sauce breaks if you want to reheat it the next day or I'm just unlucky.

  38. Audrey
    This was good. I cooked the zoodles in the pancetta fat in the pan - just needs a couple of minutes. Next time I’ll leave the pancetta in the pan, and add some minced garlic then add the zoodles. I’ll whisk the eggs yolks and grated cheese into the cream, and then pour the mixture over the zoodles with pancetta and garlic. I’ll also try skipping the mayo.
  39. Manda Black
    Hello. Can you freeze this, not the zucchini, but the sauce? Thanks!
    Reply: #41
  40. 1 comment removed
  41. Kristin Parker Team Diet Doctor

    Hello. Can you freeze this, not the zucchini, but the sauce? Thanks!

    Heavy cream doesn't always thaw and reheat very well.

  42. Klancy
    For those bringing up the egg yolks....... That is what makes the dish carbonara.........
  43. HeatherB
    Delicious but soupy but we ate it in a bowl and didn't mind too much. We may sweat the zucchini next time.
  44. Georganna Lujin
    This turned out terrible for me. I tried to sweat the zucchini for an hour and it was still so soupy. Anyone else have any other recommendations?
  45. Tammy
    I use Konjac fettuccine as I detest zucchini. Turned out really good. Very high in fat as I do nutritional keto but none the less tasted amazing
  46. Sarah Hart
    This was just delicious. I too didn't bother with the egg yolks, I fried the pancetta in butter, added the spiralised courgette, a glug of olive oil, and a teaspoon of garlic powder. When I thought the courgette was cooked enough, I added a couple of big spoons of creme fraiche, already thick, no need to reduce, and some grated parmesan. I expected to get two servings out of it, but actually just ate the lot.

    I'll make this one again

  47. Amy Giddins
    This is one of my Keto favs! Vey tasty
  48. Antoinette Struwig
    This was amazing!
  49. 4aip48
    Not wild about this recipe. I used store purchased avocado oil mayo and that was too dominant in the flavor. Probably would have been better with homemade mayo. I might try again with some adjustments.
    Reply: #50
  50. Crystal Pullen Team Diet Doctor

    Not wild about this recipe. I used store purchased avocado oil mayo and that was too dominant in the flavor. Probably would have been better with homemade mayo. I might try again with some adjustments.

    The quality and flavor of store-bought mayonnaise can vary greatly!

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