Carbonara (Keto Zucchini Noodles)
Keto Carbonara with Zucchini Noodles and Crispy Pancetta
Yes, with a tweak: ensure no regular pasta is used; confirm heavy cream (not milk) and no flour/starch in the sauce; specify no sugar in cured meats if possible. About 8g net carbs per serving.
What it is
A rich and creamy carbonara made with fresh zucchini noodles instead of traditional pasta, tossed with crispy pancetta (or bacon), egg yolks, grated Parmesan cheese, and black pepper. The sauce relies on the fat from the pork and the emulsified egg for thickness.
Key ingredients
Zucchini noodles, pancetta, egg yolks, Parmesan cheese, black pepper
How to make it keto
Ensure no regular pasta is used; confirm heavy cream (not milk) and no flour/starch in the sauce; specify no sugar in cured meats if possible.
Watch out for
Regular pasta, flour/starch thickeners in the sauce, hidden sugars in some cured pancetta/bacon, excessive use of onion/garlic (less common for carbonara).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Australian menuAll 302 Australian dishes ›
