Zucchini Noodle Carbonara - Gluten Free

  • 30 m


A delicious variation on the traditional Italian carbonara pasta is the Zucchini Noodle Carbonara. In this low-carb version, zucchini noodles replace traditional pasta, creating a lighter, more beneficial dish that's still rich and creamy.


  • icon
  • icon
  • icon
  • icon
  • icon
  • icon


Step 1

Use a spiralizer to turn the zucchini into long, thin noodles. You can use a julienne peeler if you don't have a spiralizer.

Step 2

Over medium heat, cook the diced bacon in a large skillet until it's crispy. Remove the bacon from the pan and set it aside, leaving the bacon oil in the pan. Add the diced garlic and sauté for about a minute or until perfumed in the same skillet with the bacon oil.

Step 3

Whisk together the eggs and grated Parmesan cheese in a mixing bowl—season with a pinch of black pepper. Reduce the heat to low. Add the zucchini noodles to the skillet with garlic and toss them for 2-3 minutes until they're slightly tender. Remove the skillet from heat and pour the egg and Parmesan blend over the zucchini noodles.

Step 4

Chuck everything together busily to coat the zucchini noodles evenly. The heat from the noodles will help create a creamy sauce without speeding the eggs.

Step 5

Gently tuck the crisp bacon into the zucchini noodle mixture. Season with salt and extra black pepper if needed.

Step 6

Decorate with chopped fresh parsley. Serve the Zucchini Noodle Carbonara immediately, and enjoy your healthy, flavorful, and satisfying meal.

Related Meals

Vegetarian Sausage Rolls

Veggie Burger Recipe

Aubergine Parmesan Recipe

Oven dried tomatoes

chicken palma ham and penne pasta

Italian Spaghetti prosciutto ham and tomatoes

Crab on crumpet

Roasted Veggie Quiche