Low Carb Zuchinni Carbonara Recipe
Zucchini pasta carbonara with grilled chicken
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Ingredients
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Zucchini Noodles
Grilled Chicken
Carbonara Sauce
Aromatics & Finishing
Method
Grilled Chicken
- 1
Marinate
Pat chicken breasts dry. In a bowl combine 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Coat chicken and let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).
- 2
Grill
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or pan. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5–10 minutes, then slice into strips or bite-sized pieces. Keep warm.
Zucchini Noodles
- 3
Spiralize and Sweat
Using a spiralizer or julienne peeler, make noodles from 4 medium zucchinis. Place zoodles in a colander, sprinkle with 1 tsp salt, toss and let sit 10 minutes to draw out moisture. After sweating, press or blot with paper towels to remove excess liquid.
- 4
Sauté
Heat 1 tbs extra-virgin olive oil in a large wide skillet over medium-high heat. Add the zoodles in a single layer (work in batches if necessary). Sauté 2–3 minutes, tossing gently, until just tender but not mushy. Season with 1/2 tsp black pepper and a pinch of additional salt as needed. Remove zoodles to a plate and reserve skillet (do not wash).
Carbonara Sauce & Assembly
- 5
Prepare Egg-Parmesan Mixture
In a medium bowl whisk together 3 egg yolks, 1 whole egg, 3/4 cup grated Parmesan, 2 tbs heavy cream (optional), 1 tsp freshly cracked black pepper and 1/4 tsp salt until smooth and slightly thickened.
- 6
Aromatics
Return skillet to medium heat. Add 1 tbsp unsalted butter. When melted, add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Remove skillet from direct heat (to avoid scrambling eggs).
- 7
Temper and Combine
Add a ladle (about 2 tbs) of hot zoodle cooking juices or a few tablespoons of warm water from the skillet into the egg-Parmesan mixture while whisking constantly to temper the eggs. Then add the tempered egg mixture to the skillet with the garlic and quickly stir to create a creamy sauce. Add the warm sautéed zoodles back into the skillet and toss gently to coat, 1–2 minutes. If the sauce seems too thick, add 1–2 tbs reserved warm water, stirring until silky.
- 8
Add Chicken
Fold in the sliced grilled chicken and heat gently just until everything is warmed through (about 1–2 minutes). Do not boil — high heat will curdle the sauce.
- 9
Finish and Serve
Stir in 2 tbs chopped fresh parsley and 1/4 cup additional grated Parmesan. Taste and adjust seasoning with a pinch of salt, freshly cracked black pepper or red pepper flakes if using. Plate immediately and serve warm.
