Zucchini Carbonara

By ChefYeti  , , , ,     

November 1, 2016

A great recipe for pasta lovers that is pasta-free!

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 1 Serving


11. Slice the zucchini lengthwise using a hand slicer, potato peeler or mandolin. Make sure you slice as thin as possible.

22. Cut bacon into small strips.

33. Combine egg yolk and heavy cream in a bowl and mix well using a blender or food processor. Season with pepper and salt to taste, then set aside.

44. Heat 2 non-stick pans over medium heat (one small, one big). In the big pan, heat olive oil and add zucchini. Saute for 3-5 minutes until tender and slightly brown. In the smaller pan, cook the bacon until crispy, then add it to the egg mixture.

55. Pour the egg mixture over the zucchini. Cook until sauce thickens.

66. When ready to serve, add parmesan and basil as desired.


2 small zucchini

1 egg yolk

1/4 cup heavy cream or coconut milk

4 thin slices of bacon

1 tbs olive oil

1/4 tsp sea or Himalayan salt

ground black pepper

2 tbs parmesan cheese

1 tbs fresh basil


Nutrition Facts

Calories647 kcal
Sodium1285 mg
Potassium884 mg
Protein18.9 grams
Sugar8.2 grams
Total Fat59.4 grams
Saturated Fat24.9 grams
Total Carbohydrates8 grams
Dietary Fiber2.7 grams

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