You can prepare Keto Carbonara with Zoodles in less than 20 minutes. It has a creamy consistency and is bursting with flavor. There is no need for oil, cheese or eggs. It’s healthy and will leave you satisfied. It’ll be a great addition to your keto diet plan.

If you love Carbonara, and want a lighter version that’s also ketogenic, then you’ll love this recipe. The key is to find the right ratio of keto-friendly oils, and the right amount of time to cook. Zoodles add a crispy texture and a lightness that you just can’t get with pasta, and the bacon adds so much flavor and richness.

I have made this recipe several times and it has always been a huge hit. It is a great way to make a dish that is filling and satisfying. In addition to this keto recipe, you can also try it with zoodles. That way you get a very low carb version of the Italian dish. This zucchini noodles recipe is a great way to get your vegetables in and still enjoy a hearty pasta dish.

Carbonara with zoodles on the keto diet



Zucchini noodles, often known as zoodles, are more than simply a “substitute” for normal pasta; they’re a gastronomic delight! This fast and delicious keto dish hits all the right notes, with all the creamy textures and crispy bacon crunch of the Italian classic.

Easy 15 + 20 m



    1. To make zucchini noodles, use a spiralizer (zoodles). If you don’t have a spiralizer, you can make somewhat wider zoodles using a potato peeler.


    1. Melt butter in a large frying pan over medium heat. Fry the bacon until it is crispy.

    2. Allow the bacon in the pan to cool completely before discarding it, including the grease.


  1. Bring heavy cream to a boil in a saucepan over medium-high heat. Season with a pinch of salt. Reduce the heat to low and continue to gently boil until the cream has reduced to about a quarter of its original volume.

  2. Remove the pot from the heat and let the cream to cool, stirring periodically to avoid the formation of a skin.

  3. Combine the egg yolks, cooked chopped bacon, including the fat, and parmesan cheese in a separate dish (while the cream is decreasing).

  4. Stir the egg-bacon-parmesan cheese mixture into the just-warm sauce constantly to prevent the eggs from scrambling. Season to taste with salt and pepper.

  5. Warm the sauce gradually in the saucepan over medium-low heat. Warm through the zoodles in the saucepan (1-2 minutes).