Keto Fettuccine Carbonara

Keto Fettuccine Carbonara is a creamy, rich pasta dish that combines the flavors of pancetta, garlic, and parmesan, all while keeping your carb count low. This American twist on the classic Italian recipe offers a satisfying meal that is both indulgent and keto-friendly.

Ingredients

• Zucchini - 2 medium (spiralized into fettuccine)
• Pancetta - 100 grams (diced)
• Olive oil - 1 tablespoon
• Garlic - 2 cloves (minced)
• Eggs - 2 large
• Parmesan cheese - 50 grams (grated)
• Black pepper - to taste
• Salt - to taste
• Fresh parsley - for garnish (optional)

Steps

1. Spiralize the zucchini into fettuccine strands and set aside.
2. In a skillet, heat olive oil over medium heat and add the diced pancetta, cooking until crispy, about 5-7 minutes.
3. Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. In a separate bowl, whisk together the eggs, grated Parmesan cheese, a generous amount of black pepper, and salt.
5. Remove the skillet from heat and quickly add the spiralized zucchini, tossing to combine with the pancetta and garlic.
6. Pour the egg and cheese mixture over the warm zucchini, stirring quickly to create a creamy sauce without scrambling the eggs.
7. Serve immediately, garnished with fresh parsley if desired.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 220 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in protein from eggs and pancetta, supporting muscle health.

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