Creamy Keto Zucchini Ribbon Carbonara with Crispy Guanciale
If you think going Keto means saying goodbye to authentic Italian comfort food, think again. This Zucchini Ribbon Carbonara brings the Roman classic straight to your low-carb kitchen, bypassing the wheat pasta while keeping all the soulful flavor. The secret here isn't heavy cream—which is a common American addition—but rather the traditional method of using starchy pasta water and egg yolks to create an emulsion. Since zucchini releases water naturally, we use that to our advantage to create a silky, glossy sauce that coats every ribbon. We swap traditional spaghetti for wide vegetable ribbons, mimicking pappardelle, which hold the sauce beautifully. The star of the show is Guanciale, cured pork jowl, which renders down into liquid gold, infusing the dish with a depth of flavor bacon just can't match. Nutritionally, this dish is a powerhouse: you get a massive dose of healthy fats from the egg yolks and cured pork to keep you in ketosis, plus a boost of Vitamin C, potassium, and antioxidants from the fresh zucchini. It's savory, salty, creamy, and ready in under 20 minutes.
The Masterplan
Using a vegetable peeler or a mandoline, slice the zucchinis lengthwise into wide, thin ribbons. Stop when you reach the seeds to avoid excess water (save the cores for smoothies or soups). Set ribbons aside on a paper towel to absorb surface moisture.
In a small bowl, whisk together the egg yolks, the whole egg, the grated Pecorino Romano, and the cracked black pepper until you have a thick paste. Set aside.
Place a large skillet over medium heat. Add the olive oil and the diced guanciale. Sauté until the fat has rendered and the pork is golden and crispy, about 6-8 minutes. Remove the pan from the heat temporarily.
Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered hot fat in the pan.
Return the skillet to medium-high heat. Add the zucchini ribbons and toss quickly in the hot fat for 2-3 minutes. You want them tender-crisp, not mushy.
IMPORTANT: Turn off the heat completely and move the skillet to a cool burner. This prevents the eggs from scrambling.
Pour the egg and cheese mixture over the hot zucchini. Using tongs, toss vigorously and continuously. The residual heat from the zucchini and the fat will cook the eggs and melt the cheese, creating a creamy emulsion.
If the sauce is too thick, add a teaspoon of hot water to loosen it up.
Stir in half of the crispy guanciale.
Plate immediately, topping with the remaining crispy guanciale and extra black 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
Using a vegetable peeler or a mandoline, slice the zucchinis lengthwise into wide, thin ribbons. Stop when you reach the seeds to avoid excess water (save the cores for smoothies or soups). Set ribbons aside on a paper towel to absorb surface moisture.
In a small bowl, whisk together the egg yolks, the whole egg, the grated Pecorino Romano, and the cracked black pepper until you have a thick paste. Set aside.
Place a large skillet over medium heat. Add the olive oil and the diced guanciale. Sauté until the fat has rendered and the pork is golden and crispy, about 6-8 minutes. Remove the pan from the heat temporarily.
Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered hot fat in the pan.
Return the skillet to medium-high heat. Add the zucchini ribbons and toss quickly in the hot fat for 2-3 minutes. You want them tender-crisp, not mushy.
IMPORTANT: Turn off the heat completely and move the skillet to a cool burner. This prevents the eggs from scrambling.
Pour the egg and cheese mixture over the hot zucchini. Using tongs, toss vigorously and continuously. The residual heat from the zucchini and the fat will cook the eggs and melt the cheese, creating a creamy emulsion.
If the sauce is too thick, add a teaspoon of hot water to loosen it up.
Stir in half of the crispy guanciale.
Plate immediately, topping with the remaining crispy guanciale and extra black pepper.