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Creamy Zucchini Noodle Carbonara Recipe with Crispy Pancetta

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A quick and easy creamy carbonara made with zucchini noodles and crispy pancetta, offering a low-carb, flavorful twist on the classic pasta dish.

Ingredients

Scale
  • 4 medium zucchini (spiralized into noodles or ribbons)
  • 1 tablespoon olive oil
  • Pinch of sea salt
  • Freshly ground black pepper
  • 6 ounces pancetta, diced
  • 3 large eggs, room temperature
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic, finely minced (optional)
  • Chopped fresh parsley or basil (optional garnish)
  • Extra grated Parmesan cheese (optional garnish)

Instructions

  1. Rinse zucchini and pat dry. Using a spiralizer or vegetable peeler, create long noodles or ribbons. Place in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Gently squeeze with paper towels to remove remaining water.
  2. Heat a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside on paper towels to drain. Leave rendered fat in the pan.
  3. Add 1 tablespoon olive oil to the pancetta fat in the skillet if needed. Over medium heat, add zucchini noodles and minced garlic (if using). Toss gently and cook for 2-3 minutes until just tender but not mushy. Remove from heat and set aside.
  4. In a mixing bowl, whisk together eggs, grated Parmesan cheese, and a generous amount of freshly ground black pepper until smooth and creamy.
  5. Quickly add the warm zucchini noodles and crispy pancetta back into the skillet off the heat. Pour the egg and cheese mixture over the noodles and toss rapidly to coat, letting residual heat gently cook the eggs into a creamy sauce. Work fast and keep the pan off direct heat to avoid scrambling eggs.
  6. Serve immediately with an extra sprinkle of Parmesan and chopped herbs if desired. Enjoy warm.

Notes

To prevent watery sauce, salt and drain zucchini noodles before cooking. Toss egg and cheese mixture off heat to avoid scrambling. For extra creaminess, add a splash of reserved pasta water or cream. Garlic is optional and should be added at the end to avoid overpowering flavors. Leftovers keep for up to 2 days refrigerated; reheat gently in a skillet with a splash of water.

Nutrition

Keywords: zucchini noodles, carbonara, pancetta, low-carb, creamy sauce, easy dinner, keto, gluten-free

Find it online: https://cooksybite.com/creamy-zucchini-noodle-carbonara-recipe-with-crispy-pancetta-easy-guide/