If you are looking for a healthier twist on a classic Italian dish, this Healthy Zucchini Noodle Carbonara is a fantastic choice. It’s a light, yet creamy meal that’s perfect for lunch or dinner. By swapping out traditional pasta for spiralized zucchini, this recipe offers a low-carb, nutrient-dense alternative while still delivering all the rich flavors of carbonara. It’s quick to make and incredibly tasty, making it a great addition to your meal rotation.
Tips to make the Healthy Zucchini Noodle Carbonara recipe:
1. Use Fresh Zucchini: For the best flavor and texture, use fresh zucchini for your noodles. Make sure to choose firm, medium-sized zucchinis to ensure they spiralize easily and hold up well in the dish.
2. Spiralize in Advance: You can save time by spiralizing the zucchini ahead of time. Store the noodles in an airtight container in the fridge for up to two days. This helps in streamlining your cooking process, especially on busy nights.
3. Don’t Overcook Zoodles: Zucchini noodles can become mushy if overcooked. For the best texture, sauté them just until they are slightly tender but still have a bit of crunch, which usually takes about 2-3 minutes.
4. Use Light Cream or Greek Yogurt: To keep the carbonara sauce lighter, you can substitute heavy cream with light cream or even Greek yogurt. This maintains the creaminess while cutting down on calories and fat.
5. Add Protein: For a more filling meal, feel free to add grilled chicken, shrimp, or a handful of crispy bacon bits. This enhances the nutritional value and makes the dish even more satisfying.
How to Make Healthy Zucchini Noodle Carbonara Recipe?
Healthy Zucchini Noodle Carbonara Recipe
Equipment
- 1 Spiralizer For making zucchini noodles
- 1 Non-stick pan For cooking the sauce
Ingredients
- 2 medium Zucchini Spiralized
- 2 slices Bacon Chopped
- 1/4 cup Parmesan cheese Grated
- 2 Eggs Whisked
- 1 clove Garlic Minced
- to taste Salt
- to taste Black pepper
- 1 tbsp Olive oil
Instructions
- Heat a non-stick pan over medium heat, add the chopped bacon, and cook until crispy. Remove from the pan and set aside.
- In the same pan, add olive oil and sauté the minced garlic until fragrant.
- Add the spiralized zucchini to the pan and cook for 2-3 minutes until just tender.
- In a small bowl, whisk the eggs together with grated Parmesan cheese, salt, and black pepper.
- Remove the pan from heat and quickly pour the egg mixture over the zucchini noodles, tossing well to coat. The residual heat will cook the eggs and create a creamy sauce.
- Add the crispy bacon back to the pan and toss to combine.
- Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.
