Zucchini Noodles Carbonara

Zucchini Noodles Carbonara is a light and refreshing take on the classic Italian dish, replacing traditional pasta with spiralized zucchini for a low-carb option. The creamy sauce, made with eggs and cheese, beautifully clings to the noodles, offering a satisfying and guilt-free meal.

Ingredients

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

Steps

1. Spiralize the zucchini using a spiralizer or a vegetable peeler to create noodles. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Remove the skillet from heat.
4. In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of black pepper until well combined.
5. Return the skillet to low heat and add the zucchini noodles, tossing to combine with the pancetta and garlic.
6. Immediately pour the egg and cheese mixture over the zucchini noodles, stirring quickly to create a creamy sauce without scrambling the eggs. If needed, add a splash of the reserved pasta cooking water to loosen the sauce.
7. Season with salt and additional black pepper to taste. Remove from heat and let sit for a minute to thicken.
8. Serve hot, garnished with fresh parsley if desired.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and antioxidants from zucchini, promoting overall health.

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