This Keto spaghetti carbonara recipe can be prepared in a jiffy, making it the perfect option for stressy weeknights.

 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: 2 servings

    INGREDIENTS

    • 2 zucchinis, made into noodles
    • 1/4 lb (110 g) bacon or ham or pancetta, diced
    • 2 cloves of garlic, finely chopped
    • 1 Tablespoon (15 ml) olive oil
    • 2 eggs, beaten
    • 2 Tablespoons (30 ml) coconut cream
    • Salt and pepper, to taste
    • Parsley, for garnish

    INSTRUCTIONS

    1. Beat the eggs, dash of black pepper, and coconut cream together.
    2. Add the olive oil to a frying pan and add in the bacon or ham.  Saute until browned on the outside.  Then add in the garlic and cook for 30 seconds more.
    3. Add zucchini noodles to the pan and cook for 1 minute.
    4. Remove the pan from the heat and let cool for a few minutes.  Then add in the egg and coconut cream mixture to the pan, stirring well so that the eggs don’t get scrambled.
    5. Season with salt and pepper, and garnish with parsley on top.

    NOTES

    All nutritional data are estimated and based on per serving amounts.

    Net Carbs:  5 g

    NUTRITION

    • Calories: 438
    • Sugar: 2 g
    • Fat: 41 g
    • Carbohydrates: 6 g
    • Fiber: 1 g
    • Protein: 13 g