Chicken Carbonara (No Pasta) – A Creamy, Low‑Carb Twist on a Classic
Tender chicken ribbons and zucchini “zoodles” are coated in a silky egg‑Parmesan sauce with smoky bacon for a pasta‑free, keto‑friendly carbonara that’s ready in under 30 minutes.
Equipment
- Large skillet
- Spiralizer or vegetable peeler
- Mixing Bowl
- Whisk
- Rubber spatula
- Colander
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into ribbons
- 2 –3 medium zucchini spiralized into zoodles
- 4 oz bacon or pancetta diced
- 2 Tbsp butter or ghee
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 4 large egg yolks
- ½ cup grated Parmesan cheese plus extra for garnish
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes optional
Instructions
Cook Bacon (5 min):
- In a cold skillet, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon; reserve fat.
Sauté Aromatics & Chicken (5 min):
- Add butter to bacon fat. Sauté shallot and garlic 1 min until fragrant. Add chicken ribbons, season lightly, and cook 4 min until opaque. Remove chicken.
Quick‑Cook Zoodles (1 min):
- Add zucchini ribbons to pan; toss 1–2 min until just tender. Transfer to a colander to drain.
Emulsify Sauce (Off‑Heat, 2 min):
- In a bowl, whisk egg yolks and Parmesan until smooth. Return chicken and bacon to pan off heat. Pour in egg-cheese mixture, stirring constantly and adding 2 Tbsp hot pan juices to temper yolks into a creamy sauce.
Combine & Serve (2 min):
- Stir drained zoodles into pan just to coat. Season with pepper and red pepper flakes. Divide among plates and garnish with extra Parmesan and more pepper.
Notes
Nutrition (Per Serving)
- Calories: 360 kcal
- Total Fat: 24 g
- Total Carbs: 8 g
- Fiber: 2 g
- Net Carbs: 6 g
- Protein: 32 g