Keto Brown Butter & Sage Zucchini Carbonara
If you think going Keto means saying goodbye to rich, creamy Italian comfort food, think again. This Brown Butter & Sage Zucchini Carbonara is a sophisticated twist on the Roman classic that trades wheat pasta for nutrient-dense zucchini noodles, dropping the carb count drastically while elevating the flavor profile. The secret weapon here isn't just the creamy, yolk-based sauce—it's the brown butter. By taking a few extra minutes to brown the butter with fresh sage leaves, we introduce a nutty, toasted aroma that pairs perfectly with the saltiness of the pancetta and the earthiness of the zucchini. It is silky, decadent, and incredibly satisfying. The most critical step in this recipe is 'sweating' the zucchini noodles; drawing out the excess moisture ensures your sauce clings beautifully to the 'pasta' rather than turning into a watery soup. This dish proves that low-carb eating can be just as gourmet and comforting as any high-carb alternative.
The Masterplan
Place the spiralized zucchini noodles in a colander over the sink. Toss generously with 1 teaspoon of salt and let sit for 20 minutes to draw out moisture. Afterward, squeeze the noodles firmly with paper towels or a clean kitchen cloth to remove as much water as possible. This is crucial for a creamy sauce.
In a small bowl, whisk together the whole eggs, egg yolks, grated Parmesan, and plenty of black pepper. Set aside.
Heat a large skillet over medium heat. Add the diced pancetta (or bacon) and cook until crispy, rendering the fat. Remove the meat with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan (discard excess or save for later).
Reduce heat to medium-low. Add the butter to the skillet. Once melted, add the sage leaves. Cook, swirling the pan occasionally, until the butter turns a golden amber color and smells nutty, and the sage leaves are crisp (about 3-4 minutes). Watch closely so it doesn't burn.
Add the garlic (if using) and cook for 30 seconds until fragrant.
Toss the dried zucchini noodles into the pan with the brown butter and sage. Sauté for 2-3 minutes just to heat through—do not overcook or they will release water.
Remove the skillet completely from the heat. This is the most important step to prevent scrambled eggs. Add the crispy pancetta back in.
Pour the egg and cheese mixture over the zoodles while tossing continuously with tongs. The residual heat from the zucchini and butter will cook the eggs and melt the cheese, creating a glossy, emulsified sauce.
Serve immediately, topped with extra Parmesan and cracked 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
Place the spiralized zucchini noodles in a colander over the sink. Toss generously with 1 teaspoon of salt and let sit for 20 minutes to draw out moisture. Afterward, squeeze the noodles firmly with paper towels or a clean kitchen cloth to remove as much water as possible. This is crucial for a creamy sauce.
In a small bowl, whisk together the whole eggs, egg yolks, grated Parmesan, and plenty of black pepper. Set aside.
Heat a large skillet over medium heat. Add the diced pancetta (or bacon) and cook until crispy, rendering the fat. Remove the meat with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan (discard excess or save for later).
Reduce heat to medium-low. Add the butter to the skillet. Once melted, add the sage leaves. Cook, swirling the pan occasionally, until the butter turns a golden amber color and smells nutty, and the sage leaves are crisp (about 3-4 minutes). Watch closely so it doesn't burn.
Add the garlic (if using) and cook for 30 seconds until fragrant.
Toss the dried zucchini noodles into the pan with the brown butter and sage. Sauté for 2-3 minutes just to heat through—do not overcook or they will release water.
Remove the skillet completely from the heat. This is the most important step to prevent scrambled eggs. Add the crispy pancetta back in.
Pour the egg and cheese mixture over the zoodles while tossing continuously with tongs. The residual heat from the zucchini and butter will cook the eggs and melt the cheese, creating a glossy, emulsified sauce.
Serve immediately, topped with extra Parmesan and cracked black pepper.