Choose zucchini noodles or gluten-free pasta to personalize this delicious, low-carb version of a classic dish!
I used to think carbonara was the Italian word for “bacon.” My very creative mind made that up because every restaurant version of the dish I had was studded with bacon. Turns out, the name more likely came from carbonari, or “charcoal burners,” reflecting either the early method of cooking the dish over a campfire or the traditional black pepper topping that’s reminiscent of coal dust. Carbonara sauce emerged in Rome around the end of World War II, then quickly became popular across Europe and in the U.S.
I love the rich, complex creaminess of carbonara sauce. But I stopped eating pasta when I embraced a low-carb lifestyle. Spiralized zucchini is now my go-to base for traditional pasta sauces—and this keto carbonara pasta two ways recipe rivals any restaurant dish I’ve enjoyed!
The sauce is luscious and silky with salty, garlicky, and tangy notes that deliver delicious satisfaction. Plus, it’s plate-ready in under half an hour! Whether you go with zoodles or gluten-free pasta, you’ll love the complex yet accessible flavor profile of this amazing dish. Make it for a quick yet elevated weeknight dinner that even the kids will love.
Is it safe to eat raw eggs in this recipe?
Yes! I was a little hesitant about not cooking the egg yolks more at first, too. But they’re a traditional ingredient for the dish—and they’re totally safe when you take a few precautions.
The residual heat from the cooked sauce gently thickens the egg yolks into a silky texture while bringing their temperature close to safe levels without scrambling them. It’s a good idea to opt for fresh, high-quality eggs from a trusted source. I make sure to choose pasteurized eggs, which have been heat-treated to greatly reduce any risk of salmonella. That means they’re completely safe for home cooking while delivering all the creamy, rich flavor to an Italian carbonara.
How do I store leftovers?
Let your carbonara pasta cool, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. Zucchini noodles may soften and release moisture over time, but lining the container with paper towels will help preserve their texture. You can freeze either version of this dish in a freezer-safe container or bag for up to 2 months—but expect the sauce to separate or become grainy and the zucchini noodles to become quite mushy. Thaw overnight in the fridge. Reheat gently on the stovetop, stirring well and adding a splash of water or cream to restore the creamy consistency.
Similar recipes to try
Hungry for more low-carb dishes to curb your pasta cravings? Spaghetti squash stars in this Low-Carb Spaghetti Bake while shredded zucchini takes the lead in this Keto Instant-Pot Spaghetti Casserole. Corn tortillas separate savory layers in this crowd-pleasing Mexican Lasagna. Resist the takeout temptation with this Keto Noodles Recipe that subs in konjac noodles for traditional lo mein.
Keto Carbonara Pasta Two Ways (Low-Carb, Gluten-Free)
Ingredients
For The Noodles:
- 16 ounces gluten-free pasta or zucchini noodles
- 1 tablespoon oil
For The Sauce:
- 4 tablespoons butter softened
- 3 cloves garlic minced
- 1 cup peas fresh, or thawed if frozen
- 1/2 cup bacon bits
- 1/2-1 cup water or pasta water if using boiled pasta
- 1/2 teaspoon salt
- Pinch of pepper
- 1 cup Parmesan cheese grated or shredded
- 2 egg yolks at room temperature
- Fresh parsley for garnish, optional
Instructions
Prepare The Noodles:
- For pasta that requires boiling: Cook according to package directions. Reserve one cup of pasta water before draining. Toss the drained noodles with 1 tablespoon of oil to prevent sticking. Set aside
- For spiralized zucchini: In a large nonstick skillet, add 1 tablespoon of oil and sauté the zucchini noodles until they are tender but crisp. If using frozen zoodles, let them cook until all water is evaporated. Remove from the skillet and set aside.
Make The Sauce:
- In a large nonstick skillet, melt the butter. Let it cook until it is slightly browned and very fragrant but do not let it burn, about 1 minute.
- Add the garlic and sauté for 1 to 2 minutes. Add the peas and bacon and cook 2 to 3 minutes, stirring frequently.
- Slowly add the water while stirring continuously. Add the salt and pepper. Let the mixture simmer for 2 to 3 minutes.
- Add the cheese. Stir continuously while cooking until all the cheese melts and the sauce is smooth, about 2 to 3 minutes. Shredded cheese may take longer than grated.
- Remove the skillet from the heat and let it cool for about 30 seconds. Add the egg yolks and stir quickly to combine them into the mixture without curdling or scrambling them.
Combine And Serve The Dish:
- Add the noodles into the sauce and toss well to coat them evenly.
- Garnish with fresh minced parsley, if desired, and serve immediately.
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