Low-Carb Zucchini Carbonara
A quick, low-carb carbonara made with zucchini noodles, bacon, eggs, and Parmesan. Creamy, light, and ready in 20 minutes.
Servings: 4
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
Zucchini is ready when just softened but not releasing excess liquid
Sauce should coat the noodles lightly without pooling
If eggs begin to scramble, remove from heat and keep tossing
Sauce should coat the noodles lightly without pooling
If eggs begin to scramble, remove from heat and keep tossing
Nutrition
Calories: 252kcal | Carbohydrates: 6g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 901mg | Potassium: 618mg | Fiber: 1g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 35.1mg | Calcium: 192mg | Iron: 1.4mg
