The classic pasta Carbonara is an Italian dish with a fascinating history. Various theories exist about how it was created. Some believe it was a hearty meal for Italian charcoal workers, while others suggest it was inspired by an American dish enjoyed by Italian immigrants. But pasta carbonara has definitely become a beloved dish worldwide, known for its simple yet tasty combination of eggs, cheese, bacon, and black pepper.
What makes this zoodle and high-fibre pasta Carbonara so extraordinary
For this carbonara recipe, I’m using homemade pasta, which takes just 10 minutes to make. These easy, low-carb noodles are high in fibre. Once you make them, you can cut them into thin spaghetti-like strips or thicker tagliatelle or fettuccini and use them in various dishes. This opens up a whole new world of meal options for people who watch their carb intake but still want to enjoy delicious pasta dishes.
For the sauce, I add garlic, courgette, mushroom, and classic pasta carbonara ingredients, but all extras are optional.
And to make this high-fibre pasta carbonara a bit more fun, I added courgette zoodles.
Ingredients:
- EASY HIGH-FIBRE PASTA (NOODLES) Click the link to open the recipe
- Courgette
- Coconut or Olive oil
- Bacon or Pancetta
- Butter
- Garlic – optional
- Mushrooms – optional
- Cream cheese
- Stilton or Cheddar cheese
- Double or single-cream
- Non-dairy milk like Oat or Almond milk
- Salt and pepper to taste
- Parmesan
- Water or white wine – optional
Easy step-by-step to make this amazing high-fibre pasta carbonara
1/ Make EASY HIGH-FIBRE PASTA (NOODLES). You can make it a day or two ahead, but it really will take you only 10 min, including cooking, to make it.
2/ Wash the courgette, chop off the ends and make zoodles using a spiralizer. See notes.
3/ Spread spiralized courgette on the baking tray covered with parchment or baking paper. Then, using your hands, incorporate oil evenly all over the courgette.
4/ Bake it at 170 C for 15 minutes or until wilted or slightly crispy but not brown. Set aside when ready.
NOTES:
You can still easily add zoodles to pasta carbonara, and even if you don’t have a spiralizer, don’t worry! In fact, using a vegetable peeler allows you to create long courgette strips. Or grate courgette on the largest shredding holes. It’s that simple!
For the carbonara sauce:
5/ Add leftovers from courgette and garlic to a food processor and chop it. Also, you can chop it by hand.
6/ Melt the butter in the frying pan, then add cubed bacon (or pancetta) and fry for a minute or two.
7/ Add chopped courgettes and garlic to the pan. Stir fry until fragrant and the courgettes are wilted. Add water (or white wine) if too dry.
8/ Add chopped mushrooms and cook for 5 minutes. Add salt to taste.
9/ Add cream cheese and stilton to the pan and stir well until melted.
10/ Mix the egg yolk with the cream and milk in a glass or bowl well. Add the mixture to the pan and stir well until incorporated. Turn off the heat since the carbonara sauce for pasta is now ready.
Assembling the meal
11/Mix baked courgette zoodles with EASY HIGH-FIBRE PASTA (NOODLES) using two fors and a deeper pan. Additionally, warm it up if needed and divide it into two plates.
12/ Finally, add the sauce, grated parmesan cheese, and black pepper to the mixed pasta and zoodles. Serve it warm.
Indulge in creamy, rich flavours of the healthier variation of pasta carbonara while staying on track with your low-carb goals. Try the other recipes using EASY HIGH-FIBRE PASTA (NOODLES) to add more pasta or noodle-based meals to your menu. Satisfy your taste buds with the other savoury meals.
Please share your experience in the comment below.
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EASY ZOODLE AND HIGH-FIBRE PASTA CARBONARA
Cooking Tools
- Frying pan
- Deep pot
- Spiralizer
Ingredients
- 1
EASY HIGH-FIBRE PASTA (NOODLES) - 1-2 medium large Courgette – spiralized
- 1 tsp Coconut oil – or olive oil
- 3 rashes Bacon or Pacenta – cubed
- 1 tbsp Butter
- 3-5 cloves Garlic – minced or chopped
- 10 medium Mushrooms – chopped
- 2 tbsp Cream cheese
- 1/3 cup Stilton cheese – or Cheddar cheese
- 1 Egg yolk
- 1/3 cup Cream – single or double
- Oat milk – optional or Almond milk
- Salt – to taste
- Parmesan – optional
- Freshly ground Black pepper
- Water or White wine – optional
Instructions
- 1 EASY HIGH-FIBRE PASTA (NOODLES)
- Spread spiralized courgette on the baking tray covered with parchment or baking paper. Using your hands, incorporate oil evenly all over the courgette. Bake it at 170 C for 15 minutes or until wilted or slightly crispy but not brown.1-2 medium large Courgette, 1 tsp Coconut oil
- After spiralizing the courgettes, chop the leftover ends with garlic in a food processor or by hand.3-5 cloves Garlic
- Chop mushrooms to your desire size.10 medium Mushrooms
- Add cubed bacon and butter to a frying pan. Stir-fry for 2 minutes until the bacon is cooked.3 rashes Bacon or Pacenta, 1 tbsp Butter
- Add chopped courgettes and garlic to the pan and stir fry for a few minutes until fragrant and the courgettes are wilted. Add a couple of TBSPof water (or white wine)if it is too dry.Water or White wine
- Add chopped mushrooms and cook for 5 minutes. Add salt to taste.Salt
- Check courgettes in the oven, when ready, take out and leave to cool down.
- Add cream cheese and stilton to the pan and stir well until melted.2 tbsp Cream cheese, 1/3 cup Stilton cheese
- Mix well egg yolk with cream and milk. Add to the pan and stir well until incorporated. Turn off the heat.1 Egg yolk, 1/3 cup Cream, Oat milk
- Using two forks, mix baked, spiralized courgette with EASY HIGH-FIBRE PASTA (NOODLES) in a deeper pan. Warm it up if needed and divide it into two plates.
- Add the sauce on the top, grate parmesan cheese and black pepper if desired.Parmesan, Freshly ground Black pepper