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Low Carb Carbonara

Do you love carbonara? Then you will love this is a creamy, rich, indulgent, Low Carb Carbonara Recipe made with zoodles.
Course Entree, Low Carb
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 798kcal
Author Katie Crenshaw

Ingredients

  • ½ Pound of Bacon
  • ½ Cup of Finely Chopped Onion
  • 1 Tbs Minced Garlic
  • 500 ML Heavy Cream
  • 2 Eggs
  • ½ Cup Frozen or Fresh Peas
  • ½ Cup of Parmesan
  • Salt and Pepper to Taste
  • 3 Spiralized Zucchini

Instructions

  • Spiralize your zucchini into zoodles.
  • Cook Bacon. Remove Bacon and Crumble. Save 2 tbs of grease from bacon and remove remaining grease.
  • Cook onion and garlic in grease until translucent.
  • Meanwhile, cook zoodles to desired texture in a separate pan.
  • In a separate bowl, beat eggs and cream together.
  • Add cream mixture to onion and garlic and cook on low until thickened. It is important to cook on low and constantly stir to keep eggs from scrambling.
  • When desired thickness, mix in parmesan. Add in peas. Cook until peas are cooked. Turn off stove. Add in bacon. Add in zoodles. Salt and pepper to desired taste.
  • Rest a few minutes then serve. Top with a little extra parmesan.

Notes

*Cook Carbonara Sauce and zoodles separate. The zoodles will make your sauce runny if you cook them together. You can mix them in together when your sauce is complete and your noodles are your desired texture.
**Let your combined Carbonara Sauce and noodles rest a few minutes before serving. This will allow the sauce to thicken a little extra and attach itself to the zoodles.

Nutrition

Calories: 798kcal | Carbohydrates: 13g | Protein: 19g | Fat: 74g | Saturated Fat: 39g | Cholesterol: 299mg | Sodium: 669mg | Potassium: 704mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2510IU | Vitamin C: 35.8mg | Calcium: 277mg | Iron: 1.5mg