Zucchini Spiral Carbonara

Zucchini Spiral Carbonara

  • Cook Time

    20 mins

  • servings


  • appliance



What You'll Need
  • 4 medium zucchini
  • 3 egg yolks
  • 1/2 cup grated Parmesan cheese, divided
  • 2 tbsp finely chopped fresh parsley, divided
  • 2 tbsp olive oil
  • 4 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked pepper
What To Do
  1. Trim ends of zucchini; cut into halves or thirds. With Bella Spiralizer on spaghetti setting, spiralize zucchini into long strands, trimming with clean kitchen sheers as needed.
  2. In large bowl, whisk together egg yolks, 1/3 cup cheese and 1 tbsp parsley; set aside. Heat oil in large skillet set over medium heat; cook bacon for about 5 minutes or until golden brown but not crisp. Add garlic; cook for 1 minute. Stir in zucchini noodles; cook for about 2 minutes or until tender.
  3. Add zucchini mixture to egg yolk mixture; toss to combine. Season with salt and pepper. Sprinkle with remaining cheese and parsley.

Tip: Substitute Pecorino Romano for Parmesan cheese, if desired.

Nutrition Facts
  • Per 1/4 recipe
  • Calories 250
  • Fat 18g
  • Cholesterol 155mg
  • Sodium 700mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 4g
  • Protein 14g

Nutrition Comparisons

  • 82% less carbohydrate than Fazoli’s Chicken Carbonara
  • 35% fewer calories than Fazoli’s Chicken Carbonara