Gluten-Free Zucchini Carbonara

with a healthier twist
With a healthier twist
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2 Zucchini large, or 1 lb fresh zucchini noodles
8 pieces Bacon thick-cut , diced
½ Onion medium, diced
2 cloves Garlic minced
2 Large eggs
2 Egg yolks large
¾ cup Parmesan cheese finely grated, plus more for serving
¾ cup Heavy cream
Kosher Salt to taste
Black pepper ground, to taste
½ cup Frozen peas thawed
¼ cup Basil chopped

Nutritional information

  • Gluten Free Recipes
  • Low Carb Recipes

Gluten-Free Zucchini Carbonara


Put a healthy twist on Italian classics with this easy Gluten-Free Zucchini Carbonara recipe. It’s a delicious way to enjoy Italian comfort food at home. This take on the famous Italian pasta dish uses zucchini noodles, also known as zoodles, as a low-carb, gluten-free, and low-calorie pasta alternative. As for the sauce, it is silky, creamy, and classic. You will love this dish!

Start with the zucchini noodles. Use a spiralizer to make the zucchini noodles. But feel free to use store-bought pre-made noodles if that is easier for you. Next, crisp up some bacon. In the same skillet, cook onions and garlic. Meanwhile, whisk together the sauce ingredients in a mixing bowl. While constantly stirring, pour the egg mixture into the skillet with the onions and garlic. Season to taste. Finally, throw it all together: add peas, bacon, and zucchini noodles. Toss it up and let warm through. Serve immediately sprinkled with chopped basil and extra Parmesan.

To make the Gluten-Free Zucchini Carbonara, you will need the following ingredients:

Ingridiens for Gluten-Free Zucchini Carbonara

Steps to make Gluten-Free Zucchini Carbonara


Make zucchini noodles


Using a spiralizer, make the zucchini noodles. Alternatively, use pre-made noodles.


Fry bacon


In a large skillet over medium heat, fry 8 pieces diced bacon until just barely crisp, about 8 minutes. Remove the bacon and drain on paper towels.


Cook onions and garlic


Return the skillet to the stove over medium-low heat and add the diced ½ an onion and 2 minced garlic cloves. Cook, stirring often, until golden brown, about 5 minutes.


Combine eggs, yolks, cheese, and cream


In a bowl, mix together 2 eggs, 2 egg yolks, ¾ a cup finely grated Parmesan, and ¾ a cup heavy cream until smooth.


Add egg mixture to onions and garlic


Pour the egg mixture into the skillet with the onions and garlic, constantly stirring. Season with salt and ground black pepper to taste.


Add peas and bacon


Add in ½ a cup thawed peas and the cooked bacon, constantly stirring until combined, and the peas are warmed through.


Add zucchini noodles


Add the zucchini noodles, gently stirring to coat. Be careful not to scramble the eggs and not to break the noodles.



Serve immediately, sprinkled with basil and extra Parmesan.

This Gluten-Free Zucchini Carbonara recipe is a deliciously healthy twist on an Italian classic. Zucchini zoodles tossed with bacon, peas, and creamy sauce, make this dish a huge favorite. Did you love it? Let us know in the comments below!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Just made it, and it's so delicious, and it's so easy to make. Thanks for sharing the recipe!

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