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Pasta Carbonara with Zucchini Noodles - Healthy, lightened up version of the classic pasta carbonara prepared with delicious zucchini noodles, pan fried pancetta, and an irresistible creamy parmesan sauce.

Pasta Carbonara with Zucchini Noodles Recipe

Katerina | Diethood
Healthy, lightened up version of the classic pasta carbonara prepared with delicious zucchini noodles, pan fried pancetta & an irresistible creamy parmesan sauce. A perfect Keto "pasta" dinner!
Servings : 4 Serves
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

  • 2 pounds zucchini
  • Pat of butter
  • 4 ounces pancetta or bacon diced
  • 2 cloves garlic minced
  • 1 egg
  • 3 egg yolks
  • 1/2 cup, packed grated Parmesan cheese
  • 1/4 to 1/2 teaspoon, or to taste, McCormick® Crushed Red Pepper
  • Salt and fresh ground pepper to taste
  • McCormick® Basil Leaves for garnish
  • Grated parmesan cheese for garnish
  • Fresh ground pepper for garnish

Instructions
 

  • Peel zucchini lengthwise with a vegetable peeler to create long strips.
  • Lay zucchini strips flat on a paper towel-lined baking sheet; lightly salt each strip and set aside to dry.
  • Melt butter in a large skillet over medium-high heat.
  • Add diced pancetta or bacon and garlic; cook for 3 minutes or until golden crisp, stirring occasionally.
  • In the meantime, prepare the egg and parmesan sauce;
  • Combine eggs, cheese, McCormick® Crushed Red Pepper, salt and ground black pepper in a mixing bowl; whisk until well incorporated and set aside.
  • Wipe down the previously prepared zucchini and add to the skillet with the pancetta and cook for 1 minute.
  • Remove skillet from heat.
  • Immediately pour in the eggs and cheese sauce.
  • Using two forks, one in each hand, lift up the zucchini and pancetta so it mixes easily with the egg mixture, which thickens and cooks but doesn’t scramble; mix until everything is coated.
  • Garnish with McCormick® Basil Leaves, ground black pepper, and grated parmesan.
  • Serve immediately.

Notes

WW FREESTYLE SMART POINTS: 6

Nutrition

Calories: 345 kcal | Carbohydrates: 9 g | Protein: 21 g | Fat: 25 g | Saturated Fat: 10 g | Cholesterol: 232 mg | Sodium: 680 mg | Potassium: 714 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 965 IU | Vitamin C: 41.1 mg | Calcium: 391 mg | Iron: 1.8 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Lunch/Dinner
Cuisine: Italian
Keyword: keto dinner idea, low carb recipe, zoodles, zucchini noodles, zucchini noodles recipe