One-Pot Fluffy Caramelized French Bistro Low-Carb Zucchini Carbonara

Sara Coleman

This innovative low-carb twist on classic carbonara uses spiralized zucchini 'noodles' and a rich, creamy egg-cheese sauce for a fluffy, satisfying dish. It's a one-pot wonder that delivers authentic French bistro flavor without the carbs, perfect for a quick, elegant dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 320 kcal

Ingredients

4 medium zucchini spiralized into noodles
2 tbsp olive oil divided
4 oz pancetta or bacon substitute (veggie bacon) diced (ensure no pork, use turkey or plant-based alternative)
3 cloves garlic minced
3 large egg yolks room temperature
1 large whole egg room temperature
0.5 cup grated Parmesan cheese plus extra for garnish
0.25 tsp black pepper freshly ground
0.25 tsp salt or to taste
2 tbsp fresh parsley chopped, for garnish

Notes

Storage: Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Make-Ahead: Prepare the sauce mixture and veggie bacon ahead of time. Spiralize the zucchini just before cooking to maintain texture. Variations: Add sautéed mushrooms or peas for extra vegetables. For a dairy-free version, use nutritional yeast instead of Parmesan. Serving Suggestion: Pair with a simple green salad with a lemon vinaigrette for a complete low-carb meal.