Creamy Carbonara with Zoodles

Delicious creamy carbonara served with zoodles and garnished with parsley.

Creamy Carbonara with Zoodles

A delightful twist on the classic Italian dish, this creamy carbonara with zoodles offers a guilt-free alternative using spiralized zucchini instead of pasta for a hearty meal bursting with flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 265

Ingredients Method Notes

Ingredients

For the zoodles

4 medium Zucchini (Spiralized) Spiralized zucchini to create zoodles.

For the carbonara sauce

6 ounces Bacon (Diced) Can substitute with pancetta or smoked tempeh.
2 cloves Garlic (Minced) For added flavor.
2 large Eggs (Whisked) Provides creamy texture.
1/2 cup Parmesan Cheese (Grated) Can substitute with nutritional yeast (1/3 cup for each 1/2 cup Parmesan).
1 teaspoon Salt To taste.
1 teaspoon Pepper To taste.

Method

Preparation

Spiralize the zucchini to create zoodles and set them aside.
In a large skillet over medium heat, cook the diced bacon until it's crispy (about 5-7 minutes).
Add the minced garlic to the skillet and sauté for another minute, being careful not to burn it.

Cooking

Reduce the heat to low and carefully add the spiralized zucchini to the skillet. Stir and cook for about 2-3 minutes until they soften slightly.
While the zucchini is warming, beat the eggs in a separate bowl. Stir in the grated Parmesan cheese, salt, and pepper.
Remove the skillet from heat and quickly pour the egg and cheese mixture over the zoodles and bacon, tossing everything to combine. The residual heat will cook the eggs gently, creating a creamy sauce.
Serve immediately, garnished with extra Parmesan if desired.

Notes

Serve warm, ideal for family dinners. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to loosen the sauce if needed.