Zucchini Carbonara

zucchinni carbonara

My first Zucchini Carbonara was a huge hit.

One of the great surprises for me of this ketogenic lifestyle is the complete reversal of things, that in the past were clearly bad for you, now with a few tweaks becoming health foods. Zucchini Carbonara is one of those happy surprises. 

In the past Carbonara was a decadent dish you could only order a few times a year and only at special locations that perfected the dish and only if you had a strong heart.

Carbone’s in Bloomfield is our favorite spot for to-die-for Carbonara – my daughter Brynn’s favorite dish. She’s 12 and weighs in at about 75 lbs. soaking wet so there is always extra bites of Carbonara that my wife and I sample until we are both off the keto rails. See exibit A!

carbonara

Exibit A – Carbone’s Carbonara

As a stocking stuffer I received my first veggie-spiral-slicer for making zucchini noodles and other veggie / pasta like substitutions. After blowing out of ketosis on our last visit to Carbone’s I decided to give the spiral slicer a go – I mean everything else in the dish is keto-friendly so why not add this to our weekly possibility of menu items. Pair this with a glass of Tuscan red wine and you will be transported to another land.

spiral slicer

Zucchini Carbonara
Serves 4
A delicious Zucchini Carbonara.
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
587 calories
13 g
277 g
49 g
27 g
24 g
397 g
1106 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
397g
Servings
4
Amount Per Serving
Calories 587
Calories from Fat 433
% Daily Value *
Total Fat 49g
75%
Saturated Fat 24g
120%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 277mg
92%
Sodium 1106mg
46%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Sugars 7g
Protein 27g
Vitamin A
38%
Vitamin C
77%
Calcium
39%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large zucchini - spiral sliced as noodles - use the larger size spiral
  2. 1 tbs extra virgin olive oil
  3. 4 ounces pancetta - sliced 1/4 inch thick then 1/4 inch diced
  4. 1 large shallot - finely chopped
  5. 1 large garlic clove - finely chopped
  6. 1 large portobello mushroom top - sliced 1/8 inch and halved
  7. 1 cup heavy cream
  8. 1/2 cup Parmigiano Reggiano - grated
  9. 1/2 cup Pecorino Romano - grated
  10. 3 large egg yolks
  11. Fresh ground salt and pepper
  12. 2 tbs coarsely chopped parsley
Instructions
  1. Put a large pot of salted water on and bring to a boil.
  2. In a large skillet heat the oil. Add the pancetta and cook over med heat until most of the fat is rendered, 7 minutes or so.
  3. Add the mushrooms and cook for 3 minutes.
  4. Add the shallot and garlic and cook for 1 minute.
  5. Cook the zucchini noodles in the boiling water for 4 minutes.
  6. Add the cream and simmer over med heat until thickened, about 2 minutes.
  7. Add the hot noodles to the skillet and stir to coat. Remove from heat.
  8. Stir in the cheeses - reserve some for later.
  9. Stir in the egg yolks.
  10. Sprinkle with parsley and fresh ground pepper.
  11. Serve with reserved cheese for the table.
Notes
  1. If you need more liquid in the sauce you can add a little of the pasta (zucchini) water.
  2. You can also add 1 sweet italian sausage patty when you are rendering the pancetta if you want to kick this up a notch!
beta
calories
587
fat
49g
protein
27g
carbs
13g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

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