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Zucchini Noodle Carbonara Light

A lighter version of the classic carbonara using zucchini noodles for a healthier twist.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 4 medium zucchini spiralized into noodles
Sauce
  • 4 large egg yolks lightly beaten
  • 1 cup grated Parmesan cheese plus extra for serving
  • 1 teaspoon black pepper freshly ground
Protein
  • 4 slices bacon or pancetta, chopped
Vegetables
  • 2 cloves garlic minced
  • 1 cup peas fresh or frozen

Method
 

Prepare Zucchini Noodles
  1. Spiralize the zucchini into noodles and set aside.
Cook Bacon
  1. In a skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pan.
Sauté Garlic and Peas
  1. Add minced garlic to the skillet and sauté for about 1 minute. Add peas and cook for another 2-3 minutes.
Combine Ingredients
  1. Add the zucchini noodles to the skillet and toss to combine. Remove from heat.
  2. In a mixing bowl, whisk together egg yolks, Parmesan cheese, and black pepper.
  3. Quickly pour the egg mixture over the zucchini noodles, tossing to coat evenly. The residual heat will cook the eggs.
Serve
  1. Serve immediately, topped with crispy bacon and extra Parmesan cheese.

Notes

For a vegan version, substitute egg yolks with nutritional yeast and use a plant-based bacon alternative.