Spiralized Pasta Carbonara, Two Ways

gluten freemeat & poultry
Healthy Zucchini Pasta Carbonara

Healthy Spiralized Carbonara

Now that we got the spiralized mac and cheese down, it’s time for another classic: Spaghetti Carbonara. And since for the mac and cheese, I gave y’all two options (a butternut squash and a sweet potato), I decided to give you two carbonaras: one zucchini, one sweet potato.

And again, I cannot believe it took me this long to recreate a carbonara: it’s so dang good. That’s a shout out to my friend Shannon, who loves to use the word “dang” when she’s excited about something.

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So, dang. Especially now that it’s wintertime, it’s pasta and soup time. You may want to warm some crusty whole grain bread in the oven while you’re making the zucchini version, because you’ll want to sop up the flavors of the egg yolk that infuses with the cooked pancetta.

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Also, I’m re-obsessed with cubed pancetta. It’s like a thicker, lovelier version of bacon. Speaking of thicker bacon, if you are ever looking for a steakhouse in NYC, go to American Cut in TriBeCa and order the Bacon, Schaller & Weber appetizer. Trust me. Just, trust me.

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Without further ado, here are the recipes. If you’re a vegetarian, swap in some veggie bacon bits to get that smoky flavor.

Sweet Potato Noodle Carbonara

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While the sweet potato noodles cook, you cook the pancetta, garlic and onions. Then, you add those sweetened sweet potato noodles into the salty and garlicky pancetta to make an absolutely amazing flavor combination.

To top it all off, this first recipe uses a classic carbonara sauce. It’s butter-free and creamless of course, but the sauce is prepared in the traditional way: beaten eggs and parmesan cheese whisked together and slowly poured over warm pasta to cook slowly and create that eggy-cheesy comforting flavor.

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Every bite here is an adventure. Whether you’re getting a spoonful with the creamy sauce or one with more pancetta, you’re delighted. The sweet potato noodles create the perfect sweet and savory balance. The meal is so satisfying and different, that you’ll want to make a big vat of it, like they do on Diners, Drive-Ins and Dives.

If you’re not afraid to get a little creamy, this is the recipe for you. Plus, you’re ditching those refined pasta noodles for fresh sweet potato ones. So, it’s okay to indulge – it’s worth every bite.

Update: The recipe for the Sweet Potato Noodle Carbonara can be found in the Inspiralized cookbook

Healthy Zucchini Pasta Carbonara

Healthy Zucchini Pasta Carbonara

When your fork first pierces the egg and the warm yolk spills out over the zucchini noodles, your heart will swoon. This “healthy” version of a spaghetti carbonara is to-die-for. I’ve seen this trick (the fried egg as opposed to the carbonara sauce) in many trendy restaurants and I love it, because you can’t beat that fried egg runny yolk-ness. Nothing compares.

Healthy Zucchini Pasta Carbonara

Plus, this is a lower-calorie, low-carb version of the sweet potato carbonara. If you’re trying to watch your waistline but want to indulge, this is the recipe for you.

Healthy Zucchini Pasta Carbonara

Guess what? This is under 350 calories!

This version of carbonara will become a quick and easy go-to dinner dish. I promise!

Inspiralized

Healthy Zucchini Noodle Carbonara

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2

Ingredients

  • 1 tbsp olive oil
  • 1 large garlic clove minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup diced red onion
  • 1/2 cup cubed pancetta
  • 2 whole large eggs
  • 3 medium zucchinis Blade C
  • pepper to taste
  • 1/3 cup grated parmesan cheese

Instructions

  • Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook the garlic for 30 seconds, add in the onion and cook for 2-3 minutes or until the onion softens. Then, add in the pancetta cubes. Cook, stirring often, until cooked through, about 5 minutes.
  • Once the pancetta is done cooking, add a medium skillet over medium heat and crack over two eggs. Let them cook until the egg whites set.
  • While your eggs are cooking, add the zucchini noodles to the pancetta, season with pepper and toss to combine. Stirring frequently, let cook for about 2-3 minutes and then add in the parmesan cheese. Toss the noodles with the cheese and then plate into bowls. Top each bowl with one of the eggs. Enjoy!

What do you think? Which recipe is your favorite?

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77 comments

Robyn C says:
Made the sweet potato tonight and it was out of this world. I forgot to add the onion but I did sprinkle parsley for serving because I like to add a little color and flavor contrast to all my dishes. Seriously so good!! I want to eat the whole batch myself. Will have to try the zucchini option as my zukes are coming in from the garden. Thanks again!
Kathleen says:
I made the sweet potato version this evening. My only substitution was to use some well-trimmed thick bacon because it's hard to get pancetta here. My husband declared this to be one of the best things I have ever made! Thank you.
Jennifer says:
Hi there, the recipe for the sweet potato version appears to be missing. Would you please share? Thanks! Jennifer
Michelle says:
FYI - it’s up on Pinterest. https://pin.it/2r2hv2hyt5dseo
Anna says:
Hi Ali, I couldn't find the recipe for Sweet Potato Noodle Carbonara in the above post. Do we have to buy the cookbook to get access to it? Thanks.
Michelle says:
FYI - I found it on Pinterest https://pin.it/2r2hv2hyt5dseo
Brady says:
Hey Ali! The sweet potato recipe is not showing up for me. Wanted to see if you could fix that :)
Michelle says:
FYI - I found it on Pinterest https://pin.it/2r2hv2hyt5dseo
Michelle says:
Oh my goodness! I had to stop eating gluten a few years ago because it was affecting my thyroid, and this dish definitely is better than the pasta version. Love it! Thanks for sharing this dish with us!
Andrea says:
Is the sweet potato recipe the same as zucchini? It appears to be missing.
Jennifer says:
Help! The Sweet Potato Carbonara recipe isn't showing up! You only see the Zucchini one
Sam says:
Loved this recipe! I am on a challenge at the moment so replaced the pancetta with chicken, added mushrooms, and left out the parmesan and still amazing! thank you!
Anonymous says:
Why did you remove the sweet potato carbonara recipe from the website? I have pretty much memorized it as I’ve been making for at least 4 years but looked for it tonight to confirm a quantity of one of the ingredients. I own the Inspiralizer (after first purchasing the other brand version recommended by you in the beginning - and switching once you released your own) and I have purchased both the Inspiralized and Inspiralize Everything books. This recipe is my very favorite and I tell everyone about it by sending them the link to introduce them to your blog/empire. I am very sad this recipe has been removed.
Meaghan says:
We do still have this sweet potato carbonara that you might enjoy: https://inspiralized.com/chickpea-bacon-carbonara-with-spiralized-sweet-potatoes/
Anonymous says:
No way the Carbonara Zoodles are less tha 340 calories...it has to be around 500...where is teh Nutrition info?
Meaghan says:
If you take the ingredients and plug them into a tracker, it should give you an accurate idea!
emma says:
it looks so yumm. both of them.. will try them soon 🙏👍

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