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Creamy Zucchini Noodle Carbonara with Bacon

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A quick and easy low-carb dinner recipe featuring spiralized zucchini noodles tossed in a creamy egg and Parmesan sauce with crispy bacon. This dish balances comfort and lightness with a smoky, rich flavor.

Ingredients

Scale
  • 4 medium zucchinis, spiralized (about 6 cups)
  • 6 slices thick-cut bacon, chopped
  • 3 large eggs, room temperature
  • ¾ cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

  1. Wash and dry the zucchinis. Using a spiralizer, create noodles from each zucchini. Set aside in a colander to drain excess moisture (about 10 minutes).
  2. Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon pieces with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet.
  3. In the same skillet with bacon fat, add 1 tablespoon olive oil if needed and sauté minced garlic for 30 seconds until fragrant but not browned.
  4. Add zucchini noodles to the skillet and toss gently. Sauté for 2-3 minutes until just tender but not mushy. Remove skillet from heat immediately to prevent overcooking.
  5. In a mixing bowl, whisk together eggs, grated Parmesan, a pinch of salt, and a generous amount of cracked black pepper until smooth.
  6. Quickly pour the egg and cheese mixture over the warm zucchini noodles. Stir vigorously with tongs or a silicone spatula to coat noodles evenly. The residual heat will gently cook the eggs, creating a creamy sauce. Work fast to avoid scrambled eggs.
  7. Fold crispy bacon pieces into the noodles. Taste and adjust seasoning with more salt or pepper if needed.
  8. Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately.

Notes

If zucchini noodles release too much water, pat them dry with paper towels before cooking to avoid watery sauce. Remove skillet from heat before adding egg mixture to prevent scrambling. Use room temperature eggs for a smoother sauce. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently with a splash of water or broth.

Nutrition

Keywords: zucchini noodles, carbonara, low-carb dinner, bacon, creamy sauce, easy recipe, keto, paleo, spiralized zucchini

Find it online: https://spoonette.com/creamy-zucchini-noodle-carbonara-with-bacon-easy-low-carb-dinner-recipe/