This NEW AND IMPROVED recipe for Zucchini Noodle Pasta Carbonara will quickly become your weeknight favourite.
I don’t know about you- but my kitchen and I got unnecessarily spoiled at Christmukkah (short story- I’m Jewish, my family is not). I got 3 Le Creuset pots, a dehydrator, all new bar ware (including some bad ass retro glasses from BYOB), a few cookbooks and this cool gadget called a spiralizer that I was dying to make zucchini noodles with. And a really good quality one from Williams Sonoma, too- my parents really splurged.
See, I never make pasta carbonara at home because I just know how many calories are in a creamy dreamy bowl. The combination of pasta + egg yolks + cheese + bacon (with the only green coming from a few starchy peas) is not exactly wedding-dress-appointment-is-coming friendly. But if I could cut down in one department (the carbs or the fat) I could absolutely justify the dish as a healthy weekday meal. So which would it be? Carb or fat? Spoiler alert- this is where the zucchini noodles come into play. The zucchini noodle pasta carbonara is the answer to all of your low carb, gluten free prayers.
Zucchini Noodle Pasta Carbonara 101
We all know pasta carbonara just cannot be made “low fat” – if you omit the egg yolks and try to do a fat free milk sauce, it’s just not real pasta carbonara. I would have to just serve pasta with no sauce and that’s no fun. But how can a pasta dish be low carb? With my zucchini noodles of course! So with my new best friend in hand, I set out to make this dish low carb with zucchini noodles in place of the real deal. Bonus points for the fact that it was now also naturally gluten free without any gross tasting, expensive gluten free pastas. The result? Honestly, this zucchini noodle pasta carbonara is mind blowing.
The Key to Non-Soggy Zoodles (Zucchini Noodles)
The Key to Non-Soggy Zoodles (Zucchini Noodles)Now, this is important. I experimented with this recipe and updated it after some people were having trouble keeping this zucchini noodle pasta carbonara from getting soggy. Ultimately, zucchini are mainly water so you need to find a way to get the excess water OUT. The solution? Basic osmosis. I start by lightly sprinkling the zoodles with a bit of salt to dry out the water. I press them into a few sheets of paper towel and let it sit for 10 minutes. Then, I rinse them off with cold water and lay them back on fresh sheets of paper towel to dry. Yes, I know it seems strange to remove water and then add water, but it DOES WORK. Once you get them super dry, add them to the pan and let them cook ever so quickly. I like mine a little al dente so a quick little dip in the hot pan is all it takes. And there you go, NON SOGGY Zucchini Noodle Pasta Carbonara.
What are your favourite zucchini noodles recipes?
Have you tried this amazing zucchini noodle pasta carbonara?
Leave me a comment below and I’ll give them a try!
If you liked this recipe, you may also like:
Brown Butter Butternut Squash Noodles
Creamy Pumpkin Zucchini Noodles
Vodka Sauce Zucchini Noodles
Beet Green Pesto Zucchini Noodles
Zucchini Noodle Pasta Carbonara
Ingredients
- 4 medium zucchinis top and bottom sliced off
- 1/2 tsp Kosher salt
- 2 slices pancetta diced
- 3 tsp olive oil divided
- 1 shallot minced
- 1 clove garlic minced
- 1 cup frozen peas
- 2 eggs beaten
- 1 egg yolk beaten
- 1/3 cup finely grated parmigiano cheese plus more for garnish if desired
- Cracked Black Pepper to taste
- Salt to taste
Instructions
- Line a baking sheet with a few layers of paper towel. Lay the zucchini noodles down and sprinkle with salt. Top with another few layers of paper towel, a cutting board and some heavy items like books or pots. Let sit for 10 minutes.
- After 10 minutes, transfer the noodles to a colander and rinse thoroughly with cold water to remove the salt.
- Refresh the paper towels on the baking sheet with a few new layers. Gently squeeze and shake the zoodles and lay them down on the paper towel. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for 10 minutes.
- Heat a large cast iron skillet over medium heat and add one teaspoon of oil. Add in the pancetta, cook until crisp, then remove the bacon to a small dish and return the pan to the stove.
- Add in the remaining olive oil and return the pan to medium heat. Add in the shallot and saute for 2 minutes. Then add in the garlic and stir for 1 minute. Next, add the peas and stir until thawed through, about 2 minutes.
- Finally, add in the zucchini, increase the heat to medium high, and saute for 2-3 minutes or until fully warmed through.
- Turn off the heat.
- Beat together the eggs, egg yolk and cheese then add them to the pasta and toss gently until coated. This should take literally 2 minutes.
- Add back the bacon and season with freshly cracked black pepper.
- Divide between two bowls, add additional parmesan if desired, and season with salt to taste.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
John Hall says
So many purists. No cream, no bacon, no onion, no banjo music. Hey, the way I look at it, if it tastes good, it’s good. Can’t call it “a la carbonara?” Call it Zoodles Pandoodles, then. I enjoyed it, bacon and all!
Abbey Sharp says
haha I like it! Thanks John
Samantha says
Made this recipe for dinner tonight and it was really good, lots of flavor! Made a very few modifications, including the use of 4 slices of bacon rather than pancetta, added a second clove of garlic and used 1/2 cup of parmesan. Great recipe Abby!
Abbey Sharp says
Amazing! So glad you loved it
Sophie Pit says
I very much enjoyed this recipe. I did however find the quantities a bit much for just 2 people but that might just be me. Thank you for sharing a good recipe. I have now made it twice and everyone always loves it.
Abbey Sharp says
So glad! They work great as leftovers too 🙂
Connie Greenwald says
Since I found this recipe after I went shopping I had to make a couple of adjustments but it turned out quite tasty. Mine was more like a frittata but still really good.
Abbey Sharp says
So glad! Thanks Connie
Stephanie says
Carbonara does not have cream, peas, or bacon! Please call this something else! :O
Abbey Sharp says
Hey Stephanie. I used pancetta actually, not bacon, and I don’t use cream either! This is also my take on it by making a few healthy swaps! Thanks for your comment
Sam says
Do you have a suggestion for an alternative to bacon/pancetta? I don’t eat pork.
Abbey Sharp says
Turkey, chicken or beef bacon works great!
Alisa says
Kosher salt but add pancetta? Is pancetta kosher? I’m confused!
Abbey Sharp says
I just like to cook with kosher salt, but the dish is not kosher.
Nicki says
Hi, can you freeze Zoodles ?
Abbey Sharp says
Yes you can! Just when you thaw it out, make sure you squeeze out a lot of the water before you cook it.
Greer says
Made this tonight! SO Delicious!!
Abbey Sharp says
So glad you liked 🙂
Joanna says
Abbey,
Thanks so much for sharing. I was wondering what ingredient I can use instead of eggs. My boyfriend gets an itchy throat when he eats eggs, but I’d really like to try this recipe. It looks delicious
Thanks!
Abbey Sharp says
Hey Joanna, I would use cream or milk as an alternative. I hope that helps! Enjoy 🙂
Sara says
Lovely gift ideas!
toni says
wondering why you dont include the amount of carbs per serving and all the other numbers like calories, fat, protein.
Abbey Sharp says
Good question. We dont believe in calorie countign here, but we likely will be adding these in the new year.
Erynn says
Hi Abbey!
I made this tonight and the flavor was delicious, but the “sauce” wasn’t what I had hoped it would be….it was very watery at the bottom of the pan. I even made sure to absorb most of the water out of my zoodles before I added them to the dish to be heated.
Is this how the sauce should come out or should i have done something differently to make it creamier?
I will definitely be making it again…look forward to your response! 🙂
Abbey Sharp says
Hm that is very strange. No, that doesnt happen to me and I make this all of the time. What kind of pan were you using? I sometimes find that nonstick skillets leach more water. Also, how firm were your zucchini? this is usually the culprit. Zucchinis for noodles need to be REALLY firm and not over ripe at all.
I have also adjusted the instructions slightly after retesting it a many times in a variety of ways (this post was from a year ago). I noticed I didn’t specify times, so I have made it more clear. The whole process has to happen very quickly- how long did you cook the zucchini before adding the sauce? I find it’s best kept kept very al dente.
I find that using just egg yolks tightens it up even more so I’ve adjusted that, and removing it from the heat before you add the sauce helps. It’s also worth adding a bit more cheese if needed to tighten, but I don’t ever have to do that.
I hope that helps! Zucchini noodles are finnicky, but with practice you find teh sweet spot.
Vanessa Madrigal says
This looks delicious! 🙂
Abbey Sharp says
so glad you like!!
Kelly D says
That looks so good – wish I had this recipe when I was Gluten Free!
Abbey Sharp says
lol well you can still make it now!
Judy Cowan says
That looks so good and I am not even a big fan of zucchini. I really want one of these spiralizers!
Abbey Sharp says
omg you need one
Char.willey says
I love my spiralizer!!
Abbey Sharp says
It’s the best!
Victoria Ess says
Oh my gosh, I want a spiralizer so badly! What is the model that you have?
Abbey Sharp says
I use an attachment for my kitchen aid usually.
Abbey Sharp says
thanks for sharing!