Carbonara with Spiralizer Zucchini Noodles

7 20 341
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Carbonara with Spiralizer Zucchini Noodles
Health Rating
No white pasta!


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


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 towel until fairly dry.

2. Heat a large cast iron skillet over medium heat and add the bacon. 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, and divide between two servings.


For a dairy free version - omit the parmesan cheese

Nutrition Facts

Per Portion

Calories 341
Calories from fat 157
Calories from saturated fat 53
Total Fat 17.5 g
Saturated Fat 5.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 7.4 g
Cholesterol 196 mg
Sodium 786 mg
Potassium 1469 mg
Total Carbohydrate 21.7 g
Dietary Fiber 6.5 g
Sugars 15.1 g
Protein 24.2 g

Dietary servings

Per Portion

Meat 0.6
Meat Alternative 0.8
Milk Alternative 0.3
Vegetables 8.0

Energy sources

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