Carbonara with Spiralizer Zucchini Noodles

7 20 352
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Carbonara with Spiralizer Zucchini Noodles
Health Highlights
No white pasta!


5 medium Zucchini (top and bottom sliced off)
3 slice Pancetta, lean (diced)
2 tsp Extra virgin olive oil
2 medium egg Egg yolk (beaten)
1/3 cup Parmigiano-Reggiano (grated)
1/2 cup Frozen green peas
1 pinch Salt and pepper


  1. Using the medium noodle-sized grate, process the zucchinis into ribbons, cutting any really long noodles into more manageable ones. Pat the zucchini noodles down with a lot of paper towels until fairly dry.
  2. Heat a large cast-iron skillet over medium heat and add the pancetta. Cook until crisp, then remove the bacon to a small dish and return the pan to the stove.
  3. Add in the olive oil and turn the heat to high. Add in the zucchini and saute for 2 minutes.
  4. Turn off the heat.
  5. Mix together the eggs, cheese and peas in a bowl, then add them to the pasta and toss gently until coated. This should take literally 2 minutes.
  6. Add back the bacon and a pinch each of salt and pepper. Serve.



  • Omit the parmesan cheese

Nutrition Facts

Per Portion

Calories 352
Calories from fat 160
Calories from saturated fat 60
Total Fat 17.8 g
Saturated Fat 6.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 7.5 g
Cholesterol 200 mg
Sodium 617 mg
Potassium 2439 mg
Total Carbohydrate 20.9 g
Dietary Fiber 7.0 g
Sugars 14.9 g
Protein 31 g

Dietary servings

Per Portion

Meat 0.6
Meat Alternative 0.8
Milk Alternative 0.3
Vegetables 8.0

Energy sources


Meal Type(s)