Carbonara Zoodles (no pasta)

A keto reinvention of the classic carbonara: 'zoodles' (zucchini noodles) coated in a creamy egg yolk sauce, crispy pancetta and pecorino. High in flavor, low in carbs.

Ingredients

3 medium zucchini, spiralized into zoodles

100g pancetta or bacon, cut into strips

2 egg yolks + 1 whole egg

30g grated pecorino or parmesan

1 tablespoon of olive oil

Salt and freshly ground pepper

A few sprigs of parsley for garnish

Instructions

1. Cut the zucchini into zoodles with a spiralizer or vegetable peeler. Lightly salt the zoodles and let drain for 5 minutes, then blot off excess water if necessary.
2. Preheat a skillet over medium heat and sear the pancetta or bacon until crisp; transfer to paper towels, leaving the fat in the pan.
3. In a bowl, whisk the egg yolks and whole egg vigorously with the grated pecorino and a generous grind of black pepper; to book.
4. Increase the heat to high and sauté the zoodles for 1–2 minutes in the pancetta fat to soften them while maintaining a certain firmness; remove the pan from the heat.
5. Add the crispy pancetta to the zoodles, pour the egg mixture off the heat and mix quickly to emulsify the sauce with the residual heat without coagulating the eggs (20–30 seconds).
6. Serve immediately, sprinkle with chopped parsley and extra pecorino if desired. Serve immediately to preserve the texture.

Variants

• Creamy version: add 1 tablespoon of crème fraîche for more creaminess.
• Vegetarian: replace the pancetta with well-caramelized sautéed mushrooms.
• Smoked salmon zoodles: add strips of smoked salmon at the end of cooking.

Tips

• Do not overcook the zoodles to prevent them from releasing water.
• Whip the sauce off the heat to prevent the eggs from coagulating into an omelette.
• Use a well-ripened cheese for a strong taste.

FAQ