This post may contain affiliate links. Please read our disclosure policy.
Zucchini carbonara can easily turn watery or scrambled if you treat it like regular pasta. This version fixes both—by removing excess moisture first and controlling the heat when adding the eggs.
Table of Contents
Ingredient Notes
Garlic powder – blends evenly into the sauce
Zucchini – medium size works best; large ones hold more water
Bacon – adds fat and flavor; pancetta works too
Eggs – create the sauce (no cream needed)
Parmesan – finely grated melts smoothly
How To Make Low-Carb Zucchini Carbonara
- Spiralize zucchini into noodles. Toss with salt and let sit for 10–15 minutes. Squeeze out as much liquid as possible.
- Cook bacon in a skillet until crisp. Remove and chop. Reserve about 1 tablespoon of the fat.
- Add zucchini to the pan and cook for 2–3 minutes, tossing. If liquid appears, drain it.
- In a bowl, whisk eggs, Parmesan, and garlic powder.
- Lower heat. Add egg mixture to the pan and toss quickly to coat. Keep the heat low so the eggs form a sauce, not scramble.
- Add bacon back in. Toss briefly and remove from heat.
- Serve immediately with black pepper, parsley, and extra Parmesan.
Keep the heat low when adding the eggs and toss continuously so the sauce stays smooth.
Variations
- Chicken or shrimp → makes it more filling (cook separately and add at the end)
- Pancetta instead of bacon → cleaner, less smoky flavor
- Spaghetti squash → holds sauce better but takes longer to prepare
- Add 1–2 tbsp cream → helps if you struggle with egg texture
Storage
Best served immediately. Zucchini softens as it sits, so leftovers won’t have the same texture.
More Zucchini Noodles Recipes:
- Roasted Cauliflower Parmesan Zucchini Noodles
- Zucchini Noodles With Ragu
- Zucchini Noodles With Creamy Sun-Dried Tomato Sauce
Low-Carb Zucchini Carbonara
Ingredients
- 4 medium zucchini
- 1/2 tsp salt, for draining
- 6 slices bacon
- 2 eggs
- 1/2 cup Parmesan cheese, finely grated
- 1/4 tsp garlic powder
- Black pepper, to taste
- Fresh parsley, for serving
- Red pepper flakes, optional
Instructions
- Spiralize zucchini into noodles. Sprinkle with salt and let sit 10–15 minutes. Squeeze out excess liquid.
- Cook bacon in a skillet until crisp. Remove and chop. Reserve 1 tablespoon bacon fat.
- Add zucchini noodles to the pan. Cook for 2–3 minutes, tossing. Drain any liquid if needed.
- In a bowl, whisk eggs, Parmesan, and garlic powder.
- Reduce heat to low. Add egg mixture and toss quickly to coat without scrambling.
- Add bacon back in. Toss briefly and remove from heat.
- Serve immediately with black pepper, parsley, and extra Parmesan.
Notes
Sauce should coat the noodles lightly without pooling
If eggs begin to scramble, remove from heat and keep tossing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My boys absolutely love this recipe. I get requests for it all the time.
I made this dish this week, using, Butterball Turkey bacon! My son and I loved it! I plan on making it again next week with thinly cooked slices of chicken as the meat.
Can you use frozen zucchini noodles in this recipe?
yes, defrost and use as directed
Bet this would be great using spaghetti squash!
Yes, it tastes with spaghetti squash delicious!
Hi. Good recipe I would add one additional step. Rinse the salt off the zucchini. I forgot to do that. Not good. I would definitely do this agin with rinsing and maybe a few more vegetables.
If you rinse the salt off, the zucchini will absorb more water, so extracting all the water with the salt is pointless.
Just made this, delicious !!
Good thing it’s zucchini season, I’ll be making again 🙂
Thank you !
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!