Keto Spaghetti Carbonara

Keto Spaghetti Carbonara is a rich and creamy Italian dish that combines the savory flavors of pancetta with a luscious egg and cheese sauce, all while keeping carbs in check. This delightful meal offers a satisfying pasta experience without the guilt of traditional spaghetti.

Ingredients

• Zucchini - 2 medium (for zoodles)
• Pancetta - 100 grams, diced
• Eggs - 2 large
• Parmesan cheese - 50 grams, grated
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Black pepper - to taste
• Salt - to taste
• Parsley - fresh, for garnish (optional)

Steps

1. Spiralize the zucchini using a spiralizer to create zoodles and set aside.
2. In a large skillet, heat the olive oil over medium heat and add the diced pancetta. Cook until crispy, about 5-7 minutes.
3. Add the minced garlic to the pan with pancetta and sauté for 1 minute until fragrant.
4. Reduce the heat to low and add the zoodles to the skillet, tossing to combine and warm through for about 2-3 minutes.
5. In a bowl, whisk together the eggs, grated Parmesan cheese, black pepper, and a pinch of salt until well combined.
6. Remove the skillet from heat and quickly pour the egg mixture over the zoodles, stirring vigorously to create a creamy sauce without scrambling the eggs.
7. Allow the residual heat to cook the eggs gently, creating a sauce that coats the zoodles. Adjust seasoning with salt and pepper if needed.
8. Serve immediately, garnished with fresh parsley if desired.

Nutrition

• Calories: 420
• Protein: 23 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 870 mg
• Cholesterol: 220 mg
• Total Fat: 32 g
• Saturated Fat: 9 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in protein and healthy fats, promoting satiety and muscle maintenance.

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