Module 4 · Vegetables
Zucchini Ribbon Carbonara
Zucchini Ribbon Carbonara is a keto dinner with 6 g net carbs, 22 g protein and 31 g fat per serving (390 kcal). It serves 4 and takes 40 minutes in total.
Silky ribbons of zucchini in a glossy egg-and-cheese sauce with crisp guanciale. The pasta-night feeling, entirely from vegetables.
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Allergens in this Ketogeni recipe: eggs, milk. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 25 min · Total time: 40 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 6 g |
| Protein | 22 g |
| Fat | 31 g |
| Energy | 390 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 900 g organic zucchini (courgettes), medium, firm
- 1 tsp fine sea salt
- 120 g organic guanciale or pancetta, cut in small strips
- 1 tbsp organic extra-virgin olive oil
- 4 piece organic egg yolks
- 2 piece organic whole eggs
- 80 g organic Pecorino Romano or Parmesan, finely grated
- 1.5 tsp organic black pepper, freshly cracked
- 2 piece organic garlic cloves, smashed
- 15 g organic fresh parsley, chopped
Step-by-step method
- Use a vegetable peeler to shave the zucchini into long ribbons, turning each one as you reach the seedy core. Discard the core or save it for soup.
- Toss ribbons with the salt in a colander over the sink and leave 15 minutes. Squeeze gently in a towel to remove the water; this keeps the sauce silky.
- Whisk yolks, whole eggs, cheese and pepper into a thick paste in a large bowl.
- Render guanciale with the olive oil and garlic in a wide skillet over medium heat until the fat runs and the strips are crisp, about 7 minutes. Remove the garlic. Take the pan off the heat.
- Return the pan to medium-high heat, add the zucchini and toss 2 minutes, just until it wilts but still has bite.
- Take the pan OFF the heat, wait 30 seconds, then pour in the egg mixture and toss vigorously. The residual heat thickens it into a glossy sauce; add a spoon of warm water if it looks tight. Serve immediately with extra pepper, cheese and parsley.
Chef’s tips
- The off-heat step is the whole trick: too hot and the eggs scramble.
- Bring the eggs to room temperature first.
- A spiralizer works, but peeled ribbons hold sauce better.
Variations
- Vegetarian: replace guanciale with a smoked-paprika and olive-oil sizzle plus toasted walnuts.
- Fold in a large handful of baby spinach at step 5.
- Make it lemon-pepper: add zest of 1 lemon to the egg paste.
Storage
Best eaten at once. The guanciale can be crisped 2 days ahead; ribbons can be salted, squeezed and refrigerated for 1 day. Leftovers keep 1 day and reheat gently in a pan.
Questions and answers
How many net carbs are in Zucchini Ribbon Carbonara?
One serving has 6 g net carbohydrates, 22 g protein and 31 g fat (390 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Zucchini Ribbon Carbonara ahead, store or freeze it?
Best eaten at once. The guanciale can be crisped 2 days ahead; ribbons can be salted, squeezed and refrigerated for 1 day. Leftovers keep 1 day and reheat gently in a pan.
Which allergens are in Zucchini Ribbon Carbonara?
It contains eggs and milk, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Zucchini Ribbon Carbonara gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Zucchini Ribbon Carbonara?
Yes. Vegetarian: replace guanciale with a smoked-paprika and olive-oil sizzle plus toasted walnuts. Fold in a large handful of baby spinach at step 5. Make it lemon-pepper: add zest of 1 lemon to the egg paste.