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Introduction
Spaghetti Carbonara, a beloved Roman pasta dish, has been tantalizing taste buds since the mid-20th century. Traditionally made with eggs, hard cheese, cured pork, and black pepper, it's a comfort food favorite that's often reserved for cheat days. Our healthier rendition pays homage to the classic while catering to modern dietary preferences. By swapping out pasta for zucchini noodles, we've transformed this indulgent dish into a low-carb delight that's perfect for those watching their waistlines or simply looking to incorporate more vegetables into their diet. The use of turkey bacon instead of pancetta reduces fat content without sacrificing the smoky flavor that's crucial to the dish's identity. This reinvention allows carbonara lovers to enjoy their favorite flavors more frequently, guilt-free.
Ingredients
• 4 medium zucchini, spiralized into noodles
• 6 slices turkey bacon, chopped
• 2 large eggs
• 2 large egg whites
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1/8 tsp salt
• 1 tbsp extra-virgin olive oil
• 1/4 cup low-sodium chicken broth
Step 1:
Spiralize the zucchini into noodles using a spiralizer or vegetable peeler. Pat dry with paper towels to remove excess moisture.
Step 2:
In a large skillet, cook chopped turkey bacon over medium heat until crispy, about 5-7 minutes. Remove from skillet and set aside, leaving any rendered fat in the pan.
Step 3:
In a mixing bowl, whisk together eggs, egg whites, grated Parmesan cheese, chopped parsley, minced garlic, black pepper, and salt.
Step 4:
Heat olive oil in the same skillet over medium heat. Add zucchini noodles and cook for 2-3 minutes, stirring occasionally, until slightly softened but still al dente.
Step 5:
Pour in the chicken broth and cook for an additional 1-2 minutes until the liquid is mostly absorbed.
Step 6:
Remove the skillet from heat. Quickly add the egg mixture to the zucchini noodles, tossing constantly with tongs to coat the noodles and create a creamy sauce. The residual heat will cook the eggs.
Step 7:
Add the crispy turkey bacon back to the skillet and toss to combine.
Step 8:
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Q: Can I use regular bacon instead of turkey bacon?
A: Yes, you can use regular bacon, but it will increase the fat and calorie content of the dish.
Q: How can I prevent the zucchini noodles from becoming watery?
A: Pat the spiralized zucchini dry with paper towels before cooking, and avoid overcooking to prevent excess moisture release.
Q: Is this dish keto-friendly?
A: Yes, this low-carb dish is suitable for a ketogenic diet, but always check the nutritional information to ensure it fits within your specific dietary requirements.
• For a vegetarian option, replace turkey bacon with sautéed mushrooms.
• Choose firm zucchini for best spiralizing results.
• Pat zucchini noodles dry with paper towels to remove excess moisture.
• Use freshly grated Parmesan for best flavor and melting properties.
• This recipe contains eggs and dairy (Parmesan cheese). It is gluten-free and low-carb.
Divide the zucchini carbonara among four plates and serve immediately. Garnish with extra Parmesan cheese and parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water if needed to loosen the sauce.
Have all ingredients prepped before starting to cook, as the dish comes together quickly once you begin cooking the zucchini noodles.
- Don't overcook the zucchini noodles to prevent them from becoming mushy
- Remove the skillet from heat before adding the egg mixture to avoid scrambling the eggs
- Toss the noodles quickly and constantly when adding the egg mixture to ensure a smooth, creamy sauce
For a vegetarian version, replace turkey bacon with sautéed mushrooms. For extra protein, add grilled chicken breast or shrimp.
Pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti. A simple side salad with lemon vinaigrette complements the dish well.
Best in summer when fresh zucchini is abundant, but can be enjoyed year-round
This recipe contains eggs and dairy (Parmesan cheese). It is gluten-free and nut-free.
