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Zucchini Noodle Carbonara

This quick carbonara comes together in less time than it takes to cook traditional pasta and you get a veggie boost! By Julie Van Rosendaal

Zucchini Noodle Carbonara

Total Time:






Skill Level:



  • 4 thick bacon slices, chopped
  • 1/4 purple onion, thinly sliced
  • 1/2 pkg Calgary Co-op zucchini noodles
  • 1 large egg
  • 2 Tbsp half & half or whipping cream
  • freshly grated Parmesan
  • freshly ground black pepper, to taste

How to Make It

  1. Set a large, heavy skillet over medium-high heat and cook the bacon until crisp; remove to a plate with a slotted spoon, leaving the drippings.
  2. Cook the onion for 1-2 minutes, until soft, then add the zucchini noodles and toss for about 2 minutes, until they’re just tender.
  3. Meanwhile, in a small bowl, stir together the egg and cream with a fork.
  4. Remove the pan from the heat and pour the egg mixture overtop; quickly toss with tongs to cook the egg through and create a sauce with the heat of the pan and noodles.
  5. Return the bacon to the pan, add a generous amount of Parmesan and a big pinch of pepper as you toss it all together.  
  6. Serve immediately, topped with extra Parmesan. Serves 2 as a main dish, 4 as a side.

There are more great recipe ideas that incorporate veggie noodles!
Bread & Butter Zucchini Pickles
Butternut Squash Noodles with Spinach & Mushrooms
Veggie Slaw with Peanut Sauce
Zucchini Noodle Parmesan
Sweet Potato Latkes

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