Zucchini Carbonara

    20 minutes

    A twist on the traditional Italian carbonara using zucchini noodles instead of spaghetti and omitting the cream for a gluten free, low carb version of the dish.

    2 people made this

    Serves: 2 

    • 2 eggs
    • 1 egg yolk
    • 160g grated Pecorino cheese, or to taste
    • 2 tablespoons olive oil
    • 60g cubed pancetta or bacon
    • 1 extra large zucchini, sliced into strands using a spiraliser
    • 2 tablespoons grated Parmesan cheese
    • 2 teaspoons ground black pepper

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Whisk eggs and egg yolk together in a bowl. Add grated Pecorino cheese and mix well.
    2. Heat olive oil in a large wok or fry pan over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles; cook and stir until zucchini has warmed through but not too soft and pancetta is slightly crispy, 3 to 5 minutes. Remove pan from heat.
    3. Pour egg mixture over zucchini and stir until evenly coated. Top with Parmesan cheese and freshly cracked black pepper.

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    Reviews in English (9)


    Delicious and so quick to make! I actually used 3 courgettes as from experience I know that they cook down to a small amount. I also added a large spoon of crème fresh but it didn't need it. I am still adjusting to healthy eating after living on pasta for years!! Would make it again.  -  10 May 2016  (Review from Allrecipes UK & Ireland)


    Made for a party and everyone loved it. Even the picky eaters! I also made a few changes, adding 2 cloves of garlic, a spiralized onion, substituting bacon for pancetta, using Parmesan cheese only (to whisk with eggs & to finish), and only used 2 whole eggs.  -  11 Sep 2016  (Review from Allrecipes USA and Canada)


    I have been looking for a new way to use zoodles and this was delicious and easy! I followed the recipe as is but added some minced garlic. I used two small zucchinis for myself and boyfriend, however, I think next time I will use 3-4. Thanks for sharing!  -  29 Jan 2016  (Review from Allrecipes USA and Canada)