Low Carb Pasta a la Carbonara

This easy low carb pasta carbonara proves you can still enjoy the rich, indulgent flavor of a classic carbonara sauce on a keto diet. Swapping regular pasta for spiralized zucchini noodles keeps carbs low while the silky egg and Parmesan sauce delivers comfort in every bite. Ready in under 30 minutes, this fresh take on pasta carbonara will become a new favorite weeknight meal.

Ingredients

Serves 2

• 2 medium zucchinis, spiralized
• 3 slices bacon
• 3 cloves garlic, minced
• 2 eggs
• 1/4 cup Parmesan cheese, grated
• 2 tbsp heavy cream or half and half
• 1 tbsp olive oil
• Salt and pepper to taste

Ingredient Swaps

Try cauliflower rice or palmini noodles instead of zucchini. Use pancetta for bacon.

Cook the Bacon

Cook the bacon in a skillet until crispy. Remove bacon, reserving 1 tbsp bacon grease in the pan. Crumble the bacon.

Bacon Tip:

The bacon fat adds tons of flavor!

Sauté the Garlic

Add garlic to the bacon grease and sauté 1 minute over medium-low heat until fragrant. Remove pan from heat.

Cook the “Pasta”

In a pot of boiling salted water, cook zucchini noodles 1-2 minutes until just tender. Drain well and return to pot.

Noodle Tip:

Be careful not to overcook or noodles will get mushy.

Make the Sauce

In a bowl, whisk eggs, Parmesan, and cream. Slowly whisk in 1⁄4 cup pasta cooking water.

Add sauce to garlic and toss to coat noodles. Stir in bacon. Season with salt and pepper.

Serving Suggestions

Serve this bright, fresh pasta carbonara with:

• Garlic bread or low carb baguette
• Side salad
• Sautéed zucchini or broccoli
• Meatballs

Storage

Refrigerate leftovers up to 5 days. The noodles may get slightly soggy but still taste delicious.

Freeze in an airtight container up to 2 months.

Recipe Tips

Ways to customize this pasta dish:

• Add sautéed mushrooms, spinach or broccoli
• Use different shredded cheeses like pecorino or Gruyere
• Top with crispy prosciutto or pancetta
• Stir in fresh herbs like parsley or basil
• Drizzle with truffle oil before serving

Conclusion

This easy low carb pasta a la carbonara is proof you can still enjoy the indulgent flavors of creamy carbonara sauce even on a keto diet. Simply swapping regular pasta for vegetable noodles keeps carbs low without sacrificing taste or texture. Smothered in velvety egg, Parmesan, bacon and garlic, it’s comfort food at its finest. Customize it to your taste and dig into a bowl of this satisfying “pasta” that fits your macros!

FAQs

Do the noodles need to be pre-cooked?

Yes, it's best to briefly blanch before mixing with the sauce.

Can I use a different veggie noodle?

Absolutely! Try zoodles, palmini, kelp noodles or roasted spiralized carrots instead.

Is pancetta a good sub for the bacon?

Yes, cubed pancetta adds great flavor. Omit the bacon grease if using pancetta.

How long does the pasta keep refrigerated?

It will last 4-5 days refrigerated. Texture may get slightly soggy.

Can I add vegetables like peas or broccoli?

Yes, adding blanched vegetables works great for extra nutrition.