Zucchini 'Pasta' Carbonara

Zoodles can be bought at the supermarket if you don’t have a spiraliser at home. They make for a high-fibre and nutrient-packed alternative to pasta.

Prep Time
5 mins
Cook Time
10 mins
Serving
1 serve
Keto Zucchini 'Pasta' Carbonara

Method

Step 1

Whisk the cream and egg yolk together in a small bowl, then season with black pepper.

 

Step 2

In a frying pan, add the olive oil (approx. 2 tsp) and cook bacon for 1-2 minutes on either side over a high heat, or until cooked through. Set aside, then slice into small pieces.

 

Step 3

Lower the heat to medium and cook your onion for 1-2 minutes. Add the garlic and cook for a further 30 seconds.

 

Step 3

Add the spiralised zucchini and cook for a 1-2 minutes, then pour in the egg-and-cream mixture as well as the parmesan. Stir through and cook for a further 2-3 minutes until the sauce is heated through, adding the bacon for the last minute.

 

Step 4

Transfer to a serving bowl, season, and enjoy.

Ingredients

  • 80mL Cream
  • 1 Egg Yolk
  • 10mL Extra Virgin Olive Oil
  • 1 Rasher Bacon
  • 60g Brown Onion, Diced
  • 1 Garlic Clove, Crushed
  • 150g Zucchini, Spiralised
  • 40g Parmesan, Grated
  • 1 Pinch Sea Salt
  • 2 Pinches Black Pepper
  • Basil or Flat-Leaf Parsley, to Serve (optional)

Per serve:

Energy: 839kcal. (3511kJ)

Fat: 79% (76g)

Protein: 16% (33g)

Carbohydrate: 5% (8g net carbs)

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