Zucchini Noodle Carbonara Recipe

Made with spiralized zucchini and a creamy egg and cheese sauce, this dish is packed with flavor and nutrients.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Healthy, Lunch, main course, Main Dishes, Pasta, vegetarian

Cuisine American, Italian

Servings people

Calories 201 kcal

Equipment

Ingredients

2 Medium Zucchinis Spiralized
2 Large Eggs
1/2 cup Grated Parmesan Cheese
4 Slices Bacon Chopped
1 Garlic Clove Minced
Salt & Black Pepper To Taste
Fresh Parsley Chopped; (Optional)

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Instructions

Heat a large non-stick pan over medium heat. Add the chopped bacon and cook until crispy.
Remove the bacon from the pan and set it aside on a plate lined with paper towels.
In a mixing bowl, whisk together the eggs and parmesan cheese until well combined.
In the same pan used to cook the bacon, sauté the garlic for 1-2 minutes until fragrant.
Add the spiralized zucchini to the pan and cook for 3-4 minutes until tender.
Remove the pan from the heat and add the egg and cheese mixture, stirring quickly to avoid scrambling the eggs.
Add the cooked bacon back to the pan and toss everything together until well combined.
Season with salt and black pepper to taste.
Serve the zucchini noodle carbonara immediately, garnished with chopped parsley if desired.

Nutrition

Serving: 0.5of recipeCalories: 201kcalCarbohydrates: 13gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 688mgPotassium: 579mgFiber: 3gSugar: 6gVitamin A: 611IUVitamin C: 36mgCalcium: 264mgIron: 1mg

Keyword homemade pasta, pasta, vegetarian, Zucchini Carbonara

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