Save This zucchini noodle carbonara transforms a classic Italian comfort dish into a lighter, veggie-forward meal that doesn't sacrifice flavor. The spiralized zucchini replaces traditional pasta while turkey bacon adds that essential savory element without the heaviness of regular bacon.
I first made this dish when trying to incorporate more vegetables into our weeknight meals. My skeptical husband now requests it regularly, claiming he doesn't even miss the pasta.
Ingredients
- 4 medium zucchinis spiralized: Choose firm zucchini with unblemished skin for the best texture in your noodles.
- 2 cloves garlic minced: Fresh garlic provides essential flavor foundation.
- 6 slices turkey bacon chopped: Offers smoky flavor with significantly less fat than traditional bacon.
- 2 large eggs: Room temperature eggs create a silkier sauce.
- 1/2 cup grated Parmesan cheese: Authentic Parmigiano Reggiano will give the best flavor.
- 1/4 cup grated Pecorino Romano cheese optional: Adds a sharper tang to complement the Parmesan.
- 1/2 teaspoon freshly ground black pepper: Freshly ground provides more aromatic flavor than pre ground.
- 1/4 teaspoon sea salt plus more to taste: Sea salt has a cleaner flavor than table salt.
- 2 tablespoons fresh parsley chopped: Brightens the finished dish with color and fresh flavor.
- Extra Parmesan for serving: Because more cheese is always welcome.
Instructions
- Crisp the Turkey Bacon:
- Heat a large nonstick skillet over medium heat. Add your chopped turkey bacon and cook until the pieces become crispy and golden brown, about 6–8 minutes. Stir occasionally to ensure even cooking. The bacon should develop a satisfying crunch that will contrast beautifully with the tender zucchini noodles. Once crisp, remove the bacon pieces with a slotted spoon and let them drain on paper towels. Reserve exactly 1 tablespoon of the rendered fat in the skillet and discard any excess.
- Prepare the Carbonara Sauce:
- In a medium bowl, thoroughly whisk together the eggs, Parmesan cheese, Pecorino Romano if using, black pepper, and salt until completely smooth. This mixture is the heart of your carbonara sauce. The eggs should be fully incorporated with the cheese to create a uniform, pale yellow mixture. Set this aside while you prepare the zucchini, but keep it within reach as timing will be important later.
- Sauté the Aromatics:
- Return the skillet with the reserved bacon fat to medium heat. Add your minced garlic and sauté for just 30 seconds until fragrant. Be careful not to brown the garlic as it can quickly become bitter. You should smell the wonderful aroma of garlic blooming in the bacon fat, creating a flavorful base for your zucchini noodles.
- Cook the Zucchini Noodles:
- Add your spiralized zucchini noodles to the skillet with the garlic. Using tongs, gently toss the noodles to coat them in the garlic and bacon fat. Cook for only 2–3 minutes, just until the zucchini softens slightly but still maintains an al dente texture. Overcooking will cause the zucchini to release too much water and become mushy. You want them tender but with a slight bite, similar to properly cooked pasta.
- Create the Creamy Sauce:
- This step requires quick action. Remove the skillet from heat completely. Working quickly, pour your egg and cheese mixture over the hot zucchini noodles. Immediately begin tossing rapidly with tongs to coat all the noodles. The residual heat from the zucchini will gently cook the eggs without scrambling them, creating a smooth, creamy sauce that clings to each strand. Keep tossing for about 1 minute until the sauce thickens slightly and coats the noodles evenly.
- Finish and Serve:
- Fold in half of your crispy turkey bacon crumble, distributing it throughout the dish. Taste and adjust the seasoning with additional salt or pepper if needed. Divide the carbonara among four plates, making sure each serving gets an equal amount of the creamy sauce. Top each portion with the remaining turkey bacon crumbles, a sprinkle of fresh parsley, and extra Parmesan cheese if desired. Serve immediately while hot for the best flavor and texture.
Save The secret to this dish is timing the egg mixture perfectly. The first time I made it, I accidentally scrambled the eggs by adding them to the hot pan. Now I remove the pan from heat completely before adding the egg mixture, and it creates that silky carbonara sauce every time.
Handling Excess Moisture
Zucchini naturally releases water when cooked, which can make your carbonara sauce watery if not managed properly. After spiralizing your zucchini, lay the noodles on paper towels and sprinkle with a tiny bit of salt. Let them sit for 10 minutes, then gently pat dry before cooking. This draws out excess moisture and ensures your carbonara sauce stays creamy rather than watery. This extra step takes just minutes but makes a significant difference in the final texture of your dish.
Seasonal Variations
Spring Version: Add 1/2 cup fresh peas and 2 tablespoons chopped mint for a bright, seasonal twist. Summer Bounty: Incorporate halved cherry tomatoes and fresh basil instead of parsley for a garden fresh take. Fall Comfort: Add sautéed mushrooms and a pinch of nutmeg for earthy depth when the weather turns cooler.
Make It Ahead
While carbonara is traditionally served immediately, you can prep components ahead for a quick weeknight assembly. Spiralize zucchini up to two days in advance and store in an airtight container lined with paper towels. Cook the turkey bacon and store separately. When ready to serve, you''ll just need to quickly cook the zucchini and combine with the freshly made egg mixture. This approach saves valuable time while preserving the dish''s signature creamy texture and fresh flavor.
Serving Suggestions
This lighter carbonara pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity balance the creamy richness of the dish. For a more substantial meal, add a slice of crusty gluten free bread on the side or top with a piece of grilled chicken breast. I often serve this at casual dinner parties alongside a crisp white wine, and guests are always impressed by this elegant yet easy preparation.
Save This recipe adapts beautifully to what's available seasonally, making it a year round favorite that never gets boring. I particularly love the summer version when zucchini is at its peak freshness and most affordable.