Zucchini Noodle Pasta Carbonara

This is a lighter take on the classic pasta carbonara, made healthier with zucchini noodles and no cream..comfort food meets healthy!

Course Main Course, Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Molly | Spices in My DNA


  • 2 medium/large zucchinis, spiralized
  • 1/2 cup finely diced red onion or yellow onion
  • 2 cloves garlic, minced
  • 3 slices bacon, chopped
  • 1 egg + 1 egg yolk
  • 1/3 cup freshly grated parmesan cheese
  • freshly cracked black pepper
  • extra parmesan for serving


  1. Begin by layering the zucchini noodles between paper towels to drain while you prepare the rest of the ingredients.

  2. In a small bowl, whisk together the egg and egg yolk, parmesan, and a few cracks of black pepper until smooth.

  3. Heat a medium sized skillet over medium/high heat and add the bacon. Cook for 5-6 minutes until bacon is crispy and brown. Drain on paper towels.

  4. Reduce heat to medium and add the onion and garlic. Sauté for 2-3 minutes, stirring frequently.

  5. Add the zucchini noodles and raise to medium/high heat. Add a few cracks of black pepper. Cook for 2-3 minutes until zucchini noodles are warmed through.

  6. Remove pan from heat and quickly add the egg mixture, stirring and tossing the noodles in the sauce very quickly to prevent the eggs from scrambling. Toss for about 2 minutes until the creamy sauce forms.

  7. Add half of the bacon back in and toss. Season to taste with salt and pepper, and top with remaining bacon. Serve with extra parm!