Keto carbonara with zoodles

 


Keto carbonara with zoodles

Ingredients

240 ml heavy whipping cream

300 g bacon or pancetta, diced

salt and pepper

800 g zucchini, zoodles

4 egg yolks

240 ml (80 g) shredded Parmesan cheese, save some for serving

Instructions

Zoodles

Use a spiralizer to create zucchini noodles (zoodles). If you don’t have a spiralizer, a potato peeler can be used instead to create slightly wider zoodles.

Bacon

Fry the bacon in a large frying pan until crispy.

When done, set aside the whole pan and allow it to cool.

Sauce

Pour heavy cream into a different saucepan over medium-high heat and bring to a boil. Add a pinch of salt. Reduce the heat and gently boil until the cream has reduced by approximately one quarter.

Remove the saucepan from the heat and allow the cream to cool, stir occasionally to prevent skin from forming.

In a separate bowl (while the cream is reducing), combine the egg yolks, cooked diced bacon, including the fat, and parmesan cheese.

Add the egg-bacon-parmesan cheese mixture to the slightly warm sauce, stirring continuously to ensure the egg mixture does not curdle or scramble. Add salt and pepper to taste.

Return the saucepan to medium-low heat to gently warm the sauce. Add the zoodles to the saucepan and warm through (1-2 minutes).

To serve

Divide the carbonara into portions. Top with a generous amount of freshly grated parmesan.

Vegetarian keto carbonara

You can easily turn this recipe into a vegetarian keto dish! Just skip the bacon and add some olive oil to your keto carbonara after combining the zoodles with the parmesan mixture.

 

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