Keto Zucchini Noodle Carbonara, a take on a Roman classic that is both delicious and beautiful. Keto is something you are hearing a lot about. People are having great success in weight loss and recipes are surfacing including this dish, which is a perfect addition to Keto way.
Song of the day: “The Way It Is” by Bruce Hornsby.
The Keto Craze……….
Keto Zucchini Noodle Carbonara. In this day and age, we are hearing the success stories of many people and their weight loss with the Keto diet. I wanted to create something so I could offer a recipe for those who are on this diet.
We have created a wonderful pasta dish using zucchini noodles, pork belly, egg, Parmigiano and ricotta salata. As a result, we have a beautiful robust creamy dish, that is Keto friendly. Beautifully balanced with that always al dente Italian texture. This is definitely a dish that you want to serve your Keto friends. Actually, I think everyone will like this dish too.
Keto, if I told my parents or my nonna that there was this new diet that takes out carbs and sweets, they would say “that’s crazy”, in Italian, of course. I myself am not on a Keto diet as I cannot give up what is really my roots, however, hospitality is of great importance in the Italian culture, and so it is that a Keto recipe is in order.
Entertaining and having people enjoy food is truly the Italian way. My parents would always go to great lengths to make sure that they made food that their guests would enjoy thoroughly.
They learned a lot of Ukrainian recipes as they had many friends of this culture and also learned Asian recipes alongside many others so they would be always ready for people that came over.
I have that same mentality. To me, I always want to make sure that I have a dish that suits my guests’ diet or particular food intolerances. So, in Italian fashion, I have created this Keto Zucchini Noodle Carbonara.
A trip to The Italian Centre Shop which is always a welcome break in my life and we have all that we need to make this dish.
Lots of great things in the shopping bag………….
Let’s take everything out of my shopping bag and see what we have:
- Zucchini
- organic pork belly
- fresh organic free range chicken eggs
- Parmigiano Reggiano
- ricotta salata
- avocado oil
- and an array of seasoning: sea salt, black pepper, and so much more
The Spiralizer………..
I received a spiralizer as a gift from my daughter Alexa. This kitchen mechanism is amazing. It takes certain vegetables and fruits and cuts them in a beautiful spiral long stringy form.
There are different cutters for different shapes, however, I have only used the spiral one thus far. Today, our beautiful zucchini will go through and become the long stringy shape that looks like spaghetti, hence taking the place of the pasta.
Let’s recap what needs to be done……….
Firstly the zucchini is prepped along with the pork belly. Secondly, we have to fry up the beautifully cut pork belly. Thirdly, we saute the zucchini in the rendering fats of the pork belly.
Lastly, we add in the crispy pork belly and the egg mixture which is egg, grated Parmigiano, and freshly cracked black pepper, to get that creamy sauce happening. Of course, a little Parmigiano and ricotta salata to finish things off.
A few side notes here…………..
The zucchini does release quite a bit of water and this will hinder the egg from creaming to get that richness that we need. I took the zucchini out of one pan and sauteed it in another, as a result, no soggy noodles and cream.
The creamy sauce……….
The other thing I wanted to elaborate on was the creamy sauce. It is not cream, it is done with eggs.
In the last stages of cooking, when it is almost done, you beat some eggs, grated Parmigiano, and freshly cracked black pepper. Take the pan off the heat and add the mixture and toss till the egg becomes creamy and thick. The low heat slowly tempers the egg and it does not become scrambled. That’s just the way it is……….however if you have an intolerance to egg or don’t like that texture, heavy cream will do the trick.
There’s nothing like crispy pork belly bits……….
I have to say I did dabble in a few of those delicious crispy bits of pork. Not all of it. I needed some in the pan with the zucchini and also reserved some for the garnish. Look at this dish, that sauce is making me hungry!
Let’s Eat!
I have my fork ready and it goes in for the first mouthful. Wow, I love how the zucchini keeps some bite making it really feel like the al dente of pasta. The sauce is beautifully creamy with that undertone of black pepper and Parmigiano, so velvety to the tongue.
The crispy pork belly is like little treats to the palate offering that sweetness and saltiness to the mix. I absolutely love the ricotta salata and how it brings a welcome bit of freshness that tones down the salt consequently bringing balance and harmony to a really delicious Keto Zucchini Noodle Carbonara!
Last Thoughts………..
This dish is in no way a traditional Carbonara. It is inspired by the techniques used in making a Carbonara. I don’t know what my nonna would say, but I bet if I got her to try it she would say it was “Molto Buono!”.
I am so happy I tried this recipe, and a big thank you to The Italian Centre Shop for allowing us to celebrate our creative spirit with all their delicious ingredients. Joyfully I can now say that I am totally prepared to entice and prepare a dish for any of my friends or family that have decided to go Keto. A dish that they will absolutely enjoy. I am sure there will be other Keto recipes to come. Stay Tuned!
And that my friends, is what being Italian is all about, FOOD, FAMILY, and FRIENDS!
Enjoy!
Song of the day: “The Way it is” by Bruce Hornsby.
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Keto Zucchini Noodle Carbonara. In this day and age, we are hearing the success stories of many people and their weight loss with the Keto diet. I wanted to create something so I could offer a recipe for those who are on this diet. We have created a wonderful pasta dish using zucchini noodles, pork belly, egg, Parmigiano and ricotta salata. As a result, we have a beautiful robust creamy dish, that is Keto friendly. Actually, I think everyone will like this dish too.
Ingredients
- 2 zucchini
- 240 g organic pork belly
- 2 Tbsp good quality avocado oil
- 2 organic free-range eggs
- 1/4 cup grated Parmigiano Reggiano
- freshly cracked black pepper
- 1/4 cup crumbled ricotta salata
- sea salt, garlic powder, onion powder, paprika, and fresh pepper, for seasoning
Instructions
Notes
- If you can’t eat eggs, then you can substitute with heavy cream.
- Pick nice firm fresh zucchini, they will spiralize beautifully!
6 Comments
I love your wonderful take on hospitality! Your warm welcome shines through in this delicious-looking dish – not only flavourful, but filling as well. It’s a creative use for zucchini spirals.
Thank you Margaret, always love your comments. So heartfelt. Yes Italians and hospitality go hand in hand and like many European cultures or any culture for that matter, food brings us all together for the sake of caring and love!
Have a wonderful day!!!!!
Ciao
Loreto
Beautiful. Zoodles really are fun, even though they will never replace real pasta! Love that you used avocado oil. Thank you!
Thanks Mimi, I know so many that are Ketonians so I thought better get some recipes under my belt so I can entertain them! You are so right on the ppasta though, lol.
Happy cooking!
Loreto
I really have to get my spiralizer out again. This dish does sound good, and looks beautiful as well. Thanks for sharing!
You are very welcome Marie. I love the spiralizer, works great for potatoes too did a wonderful roasted spiral potato.
Happy spiralizing!
Cheers!
Loreto