Zucchini Carbonara ( Low-Carb-Onara, That Is!) Recipe

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Zucchini Carbonara ( Low-Carb-Onara, That Is!)
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Ingredients
12
Count
Nutrition
472
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Adjust pasta quantity to fit your carb requirements. I've used the Farmfields low-carb angel hair, and it was great.
  2. Break pasta strands in half (they go further without using as much)
  3. Cook pasta to al-dente in salted water. Reserve about 1-2 cups of the hot pasta water.
  4. Meanwhile, cook bacon in a very large skillet until crisp. Remove bacon to paper towels, keeping bacon drippings in the pan.
  5. Add onion to bacon drippings on medium-low heat to saute until nearly translucent. Add garlic in the last 2 minutes so that it does not over-cook or brown. Add Italian Seasoning.
  6. To make Zucchini Ribbons: Wash and dry zucchini. Cut ends off. Using a sharp potato peeler and pressing with firm pressure, peel the entire length of the zucchini to create ribbons. After a few peels, turn the zucchini and repeat. The firmer pressure, the thicker the ribbons, and thicker ribbons don't fall apart during cooking. I don't use the very center where it is all seeds because that will fall apart during cooking.
  7. On medium heat, add zucchini ribbons to the onion mixture and gently coat. Cook until desired doneness, generally 5 minutes or so, tossing often. Toss carefully so as not to break apart the ribbons.
  8. Add hot pasta to the zucchini and toss to coat with the seasoned drippings. Add water to the pan to create the desired thickness of the sauce. It should not be runny - you want the pasta and zucchini coated, with a little sauce on the bottom, but not runny. So add a little at a time.
  9. Increase heat to medium high and toss frequently. Pour eggs over the hot pasta/zucchini and immediately begin toss and coat the pasta/zucchini with egg. I use prongs to lift and turn the pasta without breaking it. The hot pasta and zucchini will cook the egg completely in just minutes. Don't over-cook here or the egg coating will become tough and rubbery. If needed, add a bit more pasta water to adjust sauce thickness.
  10. Toss in the crumbled bacon, season with salt and pepper. Top with freshly shaved Parmesan (NEVER the dried powder wanna-be cheese in the green can) and toss again, gently.
  11. Serve immediately and ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 472.43 Kcal (1978 kJ)
Calories from fat 291.06 Kcal
% Daily Value*
Total Fat 32.34g 50%
Cholesterol 120.5mg 40%
Sodium 505.76mg 21%
Potassium 258.15mg 5%
Total Carbs 28.74g 10%
Sugars 2.23g 9%
Dietary Fiber 1.85g 7%
Protein 17.26g 35%
Vitamin C 3.6mg 6%
Iron 125mg 694%
Calcium 132.7mg 13%
Amount Per 100 g
Calories 319.87 Kcal (1339 kJ)
Calories from fat 197.07 Kcal
% Daily Value*
Total Fat 21.9g 50%
Cholesterol 81.59mg 40%
Sodium 342.44mg 21%
Potassium 174.79mg 5%
Total Carbs 19.46g 10%
Sugars 1.51g 9%
Dietary Fiber 1.26g 7%
Protein 11.69g 35%
Vitamin C 2.5mg 6%
Iron 84.6mg 694%
Calcium 89.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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