Keto Carbonara

Keto Carbonara is a rich and creamy low-carb twist on the classic Italian pasta dish, using zucchini noodles instead of traditional pasta to keep it keto-friendly. This delightful recipe features crispy pancetta, a velvety sauce, and a touch of Parmesan for a satisfying meal that won't derail your diet.

Ingredients

• Zucchini - 2 medium (about 400g)
• Pancetta - 100g, diced
• Eggs - 2 large
• Parmesan cheese - 50g, grated
• Heavy cream - 60ml
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish (optional)

Steps

1. Spiralize the zucchini into noodles using a spiralizer or julienne peeler, then set aside.
2. In a skillet over medium heat, add the diced pancetta and cook until crispy, about 5-7 minutes. Remove and set aside, leaving the fat in the skillet.
3. In a bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, minced garlic, salt, and black pepper until well combined.
4. Add olive oil to the skillet with the pancetta fat, then add the zucchini noodles. Sauté for about 2-3 minutes until slightly softened.
5. Remove the skillet from heat and quickly pour in the egg and cheese mixture, stirring continuously until the sauce thickens and coats the noodles. Add the crispy pancetta back into the skillet.
6. Serve immediately, garnished with fresh parsley if desired.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 210 mg
• Total Fat: 36 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, supporting weight loss and ketosis.
• Rich in protein and healthy fats, providing sustained energy.

Tags