Zucchini Noodle Carbonara

About This Recipe

All the silky, savoury indulgence of classic carbonara, reimagined with spiralised zucchini noodles instead of spaghetti. Crispy pancetta, a rich sauce of egg yolks and Parmesan, and plenty of black pepper — the result is unmistakably carbonara, just without the carbs.

Ingredients

Serves 2

• 3 mediumzucchini, spiralised
• 120 gpancetta or guanciale, diced
• 2 largeegg yolks
• 1 largewhole egg
• 50 gPecorino Romano, finely grated
• 30 gParmesan, finely grated
• 1 tbspolive oil
• 0.5 tspfreshly cracked black pepper
• 1 pinchsalt

Instructions

1. 1

   Prep the egg mixture

   Whisk together egg yolks, whole egg, Pecorino, Parmesan, and black pepper in a bowl until smooth. Set aside.

2. 2

   Cook the pancetta

   Heat olive oil in a large skillet over medium heat. Cook pancetta for 5–6 minutes, stirring occasionally, until crispy and golden. Remove from heat and let cool for 1 minute.

3. 3

   Cook the zucchini noodles

   Add spiralised zucchini to the skillet with the pancetta. Toss over medium heat for 2 minutes until just warmed through. Do not overcook or they will release too much water.

4. 4

   Create the sauce

   Remove the skillet from heat. Pour the egg-cheese mixture over the zucchini and toss vigorously for 1 minute — the residual heat gently cooks the egg into a creamy sauce. Serve immediately with extra Pecorino and pepper.

Variations

• •

  Use spaghetti squash strands in place of zucchini noodles.

• •

  Add sauteed mushrooms for extra umami.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Leftovers can be refrigerated 1 day but the texture changes.

Frequently Asked Questions