Keto 15-Minute Carbonara

Keto 15-Minute Carbonara

Ingredients

• 8 oz (226.8 g) zucchini noodles
• 2.5 oz (70.87 g) Pecorino Romano, finely grated
• 1.5 oz (42.52 g) Parmigiano Reggiano, finely grated
• 1 whole egg
• 3 egg yolks only
• 6 oz (170.1 g) bacon, chopped
• 1 tbsp bacon fat, after cooking
• 1/2 tbsp whole black peppercorn

Instructions

1. Prepare the Bacon: In a cold pan, add the chopped bacon and turn the heat to medium-high. Cook for about 4-5 minutes until the bacon is crispy and the fat has rendered. Remove the bacon and set aside but keep the fat in the pan.

2. Prepare the Eggs and Cheese: In a large mixing bowl, crack the egg and add the yolks. Add the grated cheeses and freshly ground pepper, mixing to form a paste.

3. Cook the Zucchini Noodles: In the same pan with the bacon fat, add the zucchini noodles and sauté for about 2-3 minutes until slightly softened.

4. Combine: Add the cooked zucchini noodles directly into the mixing bowl with the egg and cheese mixture. Quickly stir to combine, allowing the heat from the noodles to cook the eggs and create a creamy sauce. If it's too thick, add a little reserved pasta water until desired consistency is reached.

5. Serve: Plate the carbonara immediately, topped with any remaining crispy bacon and additional cheese if desired.