Brown Butter & Sage Keto Zucchini Carbonara
If you miss the silky, clinging embrace of a traditional pasta carbonara on your keto journey, this recipe is your redemption arc. Traditional carbonara relies on the starch of pasta water to emulsify the sauce, but we are elevating the flavor profile so intensely with brown butter and crispy sage that you won't miss the wheat. By browning the butter, we unlock a nutty, toasted aroma known as the Maillard reaction, which pairs perfectly with the earthiness of fresh sage. This isn't just a low-carb substitute; it's a gourmet upgrade. We use spiralized zucchini 'zoodles' treated with a salting technique to remove excess moisture, ensuring your sauce remains rich and creamy, not watery. High in healthy fats from egg yolks and grass-fed butter, and low in net carbs, this dish proves that Italian comfort food belongs in a ketogenic lifestyle.
The Masterplan
Place the zucchini noodles in a colander over the sink. Toss generously with sea salt and let them sit for 20 minutes to draw out moisture. Squeeze them dry firmly with a clean kitchen towel or paper towels. Do not skip this step, or your sauce will be watery.
In a small bowl, whisk together the egg yolks, whole egg, grated cheese, and plenty of black pepper. Set aside to reach room temperature.
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
Add the butter to the bacon fat. swirl the pan occasionally. Once the butter foams and creates brown specks (smelling nutty), add the fresh sage leaves and smashed garlic. Fry for 1 minute until sage is crisp. Remove the garlic cloves and discard.
Add the dried zucchini noodles to the pan with the brown butter and sage. Toss efficiently using tongs for 2-3 minutes just to heat them through. Do not overcook.
CRITICAL STEP: Turn off the heat and remove the skillet from the burner entirely. Wait 30 seconds to let the extreme heat dissipate.
Pour the egg and cheese mixture over the noodles while tossing vigorously and continuously. The residual heat will cook the eggs into a creamy sauce without scrambling them. If it's too thick, add a teaspoon of hot water.
Stir in the crispy bacon. Serve immediately topped with extra cheese and cracked pepper.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Place the zucchini noodles in a colander over the sink. Toss generously with sea salt and let them sit for 20 minutes to draw out moisture. Squeeze them dry firmly with a clean kitchen towel or paper towels. Do not skip this step, or your sauce will be watery.
In a small bowl, whisk together the egg yolks, whole egg, grated cheese, and plenty of black pepper. Set aside to reach room temperature.
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
Add the butter to the bacon fat. swirl the pan occasionally. Once the butter foams and creates brown specks (smelling nutty), add the fresh sage leaves and smashed garlic. Fry for 1 minute until sage is crisp. Remove the garlic cloves and discard.
Add the dried zucchini noodles to the pan with the brown butter and sage. Toss efficiently using tongs for 2-3 minutes just to heat them through. Do not overcook.
CRITICAL STEP: Turn off the heat and remove the skillet from the burner entirely. Wait 30 seconds to let the extreme heat dissipate.
Pour the egg and cheese mixture over the noodles while tossing vigorously and continuously. The residual heat will cook the eggs into a creamy sauce without scrambling them. If it's too thick, add a teaspoon of hot water.
Stir in the crispy bacon. Serve immediately topped with extra cheese and cracked pepper.